Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a quick stew cooked in a light, tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the delicious broth.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a quick stew cooked in a light, tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the delicious broth.

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
To make cooking more efficient and successful, chop ALL ingredients before you start sautéing. It’s also helpful to open the cans so they’re ready to go when you need them.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a quick stew cooked in a light, tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the delicious broth.

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.
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4.92 from 79 votes
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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

3
5
3
SP
267 Cals 30 Protein 9.5 Carbs 10.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

Ingredients

  • 1 1/4 lbs peeled and deviened jumbo shrimp, weight after peeled
  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup chopped cilantro
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 tsp crushed red pepper flakes, or to taste
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk
  • 1/2 lime, squeezed

Instructions

  • In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
  • Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
  • Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
  • Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
  • Add lime juice.
  • To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

Notes

Adapted from Fine Cooking

Nutrition

Serving: 1-1/2 cups, Calories: 267kcal, Carbohydrates: 9.5g, Protein: 30g, Fat: 10.5g, Saturated Fat: 6g, Cholesterol: 215mg, Sodium: 397mg, Fiber: 1.5g, Sugar: 3.5g
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Points +: 6
Keywords: Dairy Free Shrimp Stew, Garlic Shrimp in Coconut Milk, Shrimp Stew, Tomatoes and Cilantro, weight watchers

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322 comments

  1. Wonderful! Thank you Gina!! This dish was a hit and we had enough left over for lunch the next day. One tiny suggestion though would be to amend the recipe to put in to drain the tomatoes. I checked the notes/comments before I made it but I’m sure others would appreciate it. I made this with my Lemon Herb rice dish and it was wonderful. Also, it makes plenty of sauce! Next time I make it, I am thinking of freezing the leftover sauce and then using it on salmon.

  2. Holy crap, this was SO GOOD. I followed the recipe exactly aside from adding some minced ginger and snow peas. It was truly delicious, and will be a regular part of my rotation. 

  3. Oh my so delicious. I simmered the sauce uncovered for a while to reduce the sauce, (before adding the shrimp), and the result was creamy, flavorful deliciousness! Don’t skip the fresh cilantro, scallions and lime juice.  They make the dish. Doubled the recipe, used 1/4 the amount of red pepper flakes making the very slight heat just perfect for us. Used coconut-ginger rice cut with cauliflower rice. A definite home run! 

  4. We loved this dish. However I felt the sauce could have been richer, thicker.  It was a bit watery.  Next time I am going to let the sauce simmer uncovered.  Any other suggestions?
    I use your recipes all the time!  Thank you!

  5. This was my second time ever cooking shrimp — I used the frozen jumbo kind. THis was a winner in my house. I used dried cilantro and added some baby spinach.

  6. Delicious! My newest favorite recipe. Light on calories. Loaded with flavor. Planning to serve this as a weekly taste treat.

  7. This recipe is a weeknight staple for me, it’s so quick and delicious! I love it with jasmine rice.

  8. Love love this  recipe, I have made it a few times, very tasty and easy to make. 

  9. I found this recipe and the Missus made it last night. Wow so good. I kept talking about after supper. She finally told me to shut up as I was interrupting her TV program.
    Best at home meal of the pandemic.
    6 stars out of 5.

  10. I made this recipe for the second time today and served it over rice.  It is fabulous. My husband raved about it.  I made it exactly as written as believe the lime juice at the end really added a good touch.  I may add some peas next time as suggested in another comment.

  11. This dish is a favorite for my family and whenever I make it I am reminded of how wonderful it is. The flavors are so fresh together. Sometimes I add asparagus tips.

  12. I can honestly say that I LOVE all of Gina’s recipes. She is a “Flavor magician”! But…..This one just didn’t work for me. I wanted to like it, and don’t get me wrong, it was edible….but there was a flavor in it I just didn’t love.

  13. This recipe is fabulous!  I added some frozen peas and 1 tsp. curry powder,, but otherwise I made no changes. I served it in flat, wide bowls with a serving of rice in the middle.  Delicious. I want to serve it to guests. 

  14. Yummy and easy, quick to cook.

  15. I love this recipe! I added lobster tail and fresh roasted corn, served on cauliflower rice. For WW, this is a very low point meal.

  16. So I just made this first time I did a couple changes but it’s fantastic! I’ll defiantly make more I did double up some things I did the one can of the lite coconut milk and added one can of coconut cream I had two cans of diced tomatoes I left the juice I added 1/4 cup of chicken broth that I had made last night I added spinach added half the cilantro I did two lb of shrimp plus two tilapia fillets cooked and chopped up and a can of sardines in hot sauce chopped up I love seafood 😆 I added one box of the Rice-A-Roni with broccoli for some texture change and it is soooooo good I can’t wait for my boyfriend to get home and try it love this recipe

  17. Make this all the time as I usually have all the ingredients. It’s a very flexible recipe. I add spinach, broccoli and pea pods for a complete dinner.

  18. So easy and delicious, will be making this again for sure!

  19. We absolutely LOVE this dish, served over basmati rice. I use 1 lb shrimp and it makes 3 servings with plenty of sauce. I cut the salt and red pepper flakes in half, but that’s just our taste. I don’t drain the tomatoes. Thank you for this wonderful recipe!

  20. I made this recipe for dinner tonight – it was Delicious!!!!!   I served it over Jasmine rice. I will definitely make this again and again and again!!!

  21. My husband loved it! And it was soooo easy to do. Little ingredients, easy and quick recipe.

  22. This was delicious!  I used 2 cans of tomatoes and green peppers.  No red pepper flakes.  Used seafood seasoning instead.   Made a perfect meal over brown rice!  It would also be delicious with crusty bread.  

  23. Just made this for a weeknight dinner last night and it is both quick and delicious…stove to table in about 1/2 hour complete! Because I have a bumper crop in my AeroGarden, I subbed Thai Basil for the cilantro and also added a teaspoon of curry powder to the mix. Served it with a side of tri-color quinoa which was a good pair with the delicious sauce! Hubby & I really enjoyed this and I will be adding this into my monthly weeknight dinner rotation!

  24. This dish is absolutely delicious! I’m following a fertility diet and sub prawns for white fish, it’s full of colour and tastes amazing. Thank you so much for this recipe

  25. Made this last night and my husband said to be sure and keep the recipe. Added chopped garlic, Substituted harissa for the pepper flakes because I just love harissa. Didn’t need to drain the tomatoes. It’s meant to be a broth slightly thickened. You need the acid to balance the coconut milk and just simmered uncovered. Tastes great over brown rice that sops up the broth with chopped avocado.

  26. Absolutely adore this recipe. Have made it so many times. Enjoying it again today!!!

  27. Gina, thanks so much for this stunningly delicious recipe! I made this for our dinner tonight and it was scrumptious! Before I started cooking, I read down thru the comments and gained a couple valuable hints. As some others did, I added zucchini, and I drained my tomatoes, mixing the juice with cornstarch to thicken the sauce. This meal impressed my “foodie” husband!  I will definitely make it again. 

  28. Would this be good for meal prep? How long will it last is refrigerator? 

  29. So tasty yet simple. Would make this again. Amazing!

  30. Wow, this is crazy good. With respect, I did make some changes based on other comments:
    1. Drained diced tomatoes. Added Rotel tomatoes.
    2. ***** Simmered tomatoes uncovered instead of covered – think this is key to thickening of broth
    3. For fun, added mushrooms and onions
    4. Because I used Rotel did not use Red Pepper Flakes

    But again respectfully, make it as written and it would be truly amazing.

  31. This was so delicious! I don’t care for cilantro so I used parsley instead. Next time, I would probably use a tad less red pepper flakes but that is my personal taste. I may also use a yellow or orange pepper just for a color change, But so flavorful, both sweet and savory. I will make this again.

  32. I love this recipe, it’s delicious and incredibly easy to make.

  33. OMG this was delicious!!! i made a half recipe because I had a half can of coconut milk and half can of tomatoes left over from other recipes. Followed recipe to the T. Served over quinoa (also left over). I will definitely be making this again and serve to company.  Thanks!!

  34. Made this tonight as the recipe is written, served over doodles…Delicious! Thanks for sharing.

  35. Hi Gina,

    I love this recipie and want to make it for my friend but she is allergic to coconut and almonds. Would regular milk work just as well or do you have any suggestions?

  36. Making this with chicken tonight! 

  37. Our Valentine’s Day Dinner! This was easy and delicious. We like heat, so we added thinly sliced Thai Bird chilies, just before adding the shrimp. Thanks for a wonderful recipe. 

  38. This was so easy and so delicious! Made as written and served over cauliflower rice. Next time I may add onions. The whole fam loved it and ate every bite. Thank you! 

  39. Stumbled upon this one when I realized I’d purchased Thai chili paste instead of curry…. luckily the ingredients lent themselves perfectly to this deliciousness! As always, your recipe is a winner!!! Thank you!

  40. I made this for dinner and it is a delicious recipe. I made it just as the recipe instructed minus a bit of the crushed red pepper.  

    I will definitely make it again. 

  41. Hi all, a couple of members of my family cannot eat shrimp. What would be a good substitute? Scallops? Or would it not really go with this recipe?

  42. This was amazing, thank you for this recipe! My husband loved it too.  I will def Italy be making it again!

  43. Super-easy and really tasty!

  44. This was fantastic! I have another shrimp recipe with coconut milk but it’s made with ginger and no tomatoes. I like yours better!  

  45. I made this as is, except that I only had Trader Joe’s fire roasted diced tomatoes.  This was SOOOOO good.  Full of flavor!  With 1/2 cup of brown rice and 1/4 recipe, it was a filling meal for my husband and I with enough leftovers for the next night 🙂

  46. I have made this twice now.  It is absolutely delicious.  I have not used coconut milk much in the past, but it’s going into my shopping cart regularly now.

  47. I make this for my best guy friend and His 3 kids. I double the recipe and than vacuum seal (I help him do meal prep)and put in the freezer. They don’t add the shrimp until heating it up or it taste to fishy. I use 2 cans of coconut milk and the third can (I know a type of coconut milk that separates) I use just the thick coconut milk part and dump the oil. I use a big table spoon of red curry paste and only a little red pepper flakes (his daughter doesn’t love spice that much). I also add Miniature canned corn (drained and rinsed- 2 cans). Additionally I add 1TB garlic powder and 1TB of onion powder. Don’t forget your salt and pepper. You MUST drain the 2 cans of tomoato. Also I add a little corn starch or flour to thicken it up. 

  48. This was soo soo delicious! & Really easy & quick to make which makes it a favorite of mine. Everyone in the house loves it & they are some picky eaters. 

  49. Made it for dinner tonight, it was awesome! Made it according to the recipe but next time I will add red curry and it needs a little cornstarch to thicken. It’s a great addition to my recipes.. Thanks

  50. Delicious! 

  51. How do I measure 11/4 lbs??? 

  52. I served the dish over rice which was the perfect pairing for dinner. However, I would say to drain the tomatoes before adding to the pot as it took a while to reduce to a sauce. I also added quite a bit more seasoning as I found it fairly bland. Which may also be attributed to not draining the tomatoes. The amount of red pepper flakes is about right though. Just enough to give the dish a bit of a kick. Overall, a pretty good recipe.

  53. This was great! I loved how all the vegetables soaked up the flavor. I added some lime zest before simmering, otherwise I made it exactly as written. Thanks for another winner!

  54. I thought I read where someone made this with chicken, but now I can’t find the comment. My husband can’t eat shrimp, so I want to make it with chicken, but I can’t figure out the best way to cook the chicken. Any suggestions?

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  56. I have made this many times and it is delicious. I use Swai or any other fish. Cut it up and use as shrimp!!

  57. Is the rice included in the points?

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  59. Really delicious and easy. I would drain the canned tomatoes as I had to thicken a little with some gravy flour. I put it over quinoa. Another winner from Skinny Taste!

  60. Wow, this is so delicious! We ate out yesterday at a “fancy” restaurant for Motjer’s Day, and this item could be on their menu. It’s THAT good!

  61. Made this tonight and had it over cauliflower rice, definitely a keeper!

  62. Another outstanding tasty recipe from Gina, quick and easy. Thank you for providing all these wonderful recipes! Hugs

  63. Delicious!!!!!  Big hit for dinner tonight!!  I’ll definitely be making this again.

  64. I was craving shrimp Penang from our fave Thai restaurant and then I saw this recipe. Thank youuuuu! Lighter and so fresh. I used cilantro from my herb garden, added some garlic chili sauce (we like it hot) and a squirt of Siracha sauce on top.
     I chopped my tomatoes a bit more in a mini chopper because we don’t like them chunky and I only had frozen precooked shrimp that I thawed and threw in for about 1 1/2 minutes.
    Simply delicious! We’ll be saving $$ and calories!

  65. Pingback: Haute & Healthy Living Shrimp with Creamy Coconut Tomato Sauce | Haute & Healthy Living

  66. I love, love, love this recipe. It is so quick, the flavors are fabulous and my husband loves it. I have even used left over sauce over chicken and pasta…wonderful.

  67. My husband could not stop raving about this. He’s from Singapore and kept saying how authentic tasting it was. I loved how simple it was. great recipe! 

  68. DELICIOUS!!! And super quick and easy. Will be on regular rotation. 

  69. Made this tonight during the East Coast snow storm. Wow! This was amazing!! Easy recipe to follow and loaded with flavor. What a treat after shoveling. I love your website and everything I’ve made so far has been delicious. It makes me feel great knowing that I’m eating healthy without losing flavor. Thank you!

  70. Super quick and soooo tasty. It has so much flavor 🙂 

  71. This was super easy and delicious. I used home canned tomatoes from last summer and it really added to the flavor. The rice took longer to make.

  72. Can you use unsweetened coconut milk?

  73. Loved this recipe. I added some onion, carrots and mushrooms to the pepper sauté. Served it over cauliflower rice.  Delicious.

  74. Certainly easy to prepare and definitely 5 stars

  75. Made this yesterday and it was amazing! My husband had seconds and raved about it. Love your recipes 🙂

  76. Made this tonight for dinner and it was delicious. I did add some carrots and some red Thai paste and added more red pepper flakes to really give some heat.  I also drained the tomatoes and mixed corn starch into the juice of the tomatoes, to help thicken the sauce. I served mine over cauliflower rice and it tasted like a red Thai curry. All the family enjoyed it.

  77. OMG! This is awesome! I added a can of Rotel in addition to the can of tomatoes to mine for some extra kick! It’s delicious! Will make again! 

  78. Omg YUM!! And it was so easy! Definitely prep the ingredients first because it cooks so fast. This is becoming a regular meal for us!

  79. This was really good! It’s definitely a recipe that we will use every now and then with a fairly picky-eating family but we all enjoyed it.

  80. Delicious! I’ve made this weekly since I tried it!

  81. This is amazing. Love the coconut flavor and a little spicy. Will Be making this again for sure. 

  82. This was absolutely incredible.   Even my husband enjoyed it!  I used just a dash of red pepper because he does not like things too spicy.  That’s the only change I made.

  83. Made this for dinner, a delightful flavor bomb!  Easy and quick to put together, a perfect weeknight meal!

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  85. Absolutely delicious!  I wasn’t too sure I would like it while I was cooking it, but the final outcome was amazing!  Next time I might add a slosh of fish sauce to up the saltiness a bit, but either way, it was delicious!

  86. This sauce is so amazing, it could be a food group! Thank you!

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  88. This is amazing and so simple… I served this over Jasmine rice and our 4=year old grandson said this was his most favorite rice because of ‘red sauce!’

  89. This recipe is absolutely FABULOUS and will be in my regular rotation regardless of doing Whole30 or not. The only things that were different:
    (1) I have jarred roasted red peppers and used one of those instead of using a fresh pepper
    (2) I drained the can of diced tomatoes (or just use fresh)
    (3) I went a little light on the red pepper. I like spicey, but the girls do not.

    I had the lime juice ready and then forgot to add it at the end. But I’m not sure I will add it anyway. I can’t wait to have the leftovers!

  90. Absolutely delicious! could make it with items in my pantry and fridge – it was a quick and easy weeknight meal – I served it with rice vermicelli which takes 5 mins. – just 2 of us so eating for dinner tomorrow again – I used Shriracha instead of red pepper flakes – this would be perfect for a company meal as well

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  92. This dish is so delicious! I’m not a big fan of coconut milk so I was skeptical but this has to be one of my favorite recipes now! How do you calculate the nutritional info for the recipes? I’ve been plugging the recipes into MyFitnessPal as I try to lose the rest of my baby weight and I usually end up with a higher caloric value. 

  93. Loved this… I used some comment suggestions and added Thai curry paste and also added shallots. I put it over riced cauliflower for an only 2 point meal on freestyle(it would have been 1 if not for the Thai curry paste) delicious 

  94. Delish!  The shrimp is so good.

  95. This recipe is FABULOUS!  After reading others comments, I made this with regular coconut milk, not lite.  I make lots of shrimp dishes and I will say that this is going straight to the top of the list! Thank you for sharing this with us!  

  96. Very plain, added extra seasoning. Put in my ww app the nutritional value lidted and came up 7 points.

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  98. This was really good!

  99. This dish is so delicious!  I want to try it with lobster or some other firm seafood like scallops ….

  100. Did you drain the tomatoes? Mine did not turn out creamy or thickened up but still was delicious!!

  101. Ok this is amazing!!! Prep took a minute but worth every second. Love this and will 1000% be making it again and again.

  102. Made last night and loved it! My boyfriend did as well. The sauce was not as thick as expected but still very tasty 

  103. Another winner! Your recipes NEVER disappoint. I know I can count on them every time. THANK YOU! 
    This came together quickly and easily with things I keep on hand. My family loved it! We served it over white rice and soaked up all that yummy sauce. 
    Thank you for always including Smart Points. These recipes allow me to stick to my daily point goals while feeding my family something scrumptious!

  104. I made this with fresh diced tomatoes instead of canned, added a few more cloves of garlic and topped it over sushi rice. Loved the result, light and delicious. 

    Next time I would add a little more red pepper flakes, I tasted the heat but wanted some more spice. Over all would definitely make again.

  105. This dish was phenomenal and so little effort!!  I added sliced white onion when sautéing red pepper for additional texture and a tablespoon of red curry paste.  It is rare that all of us around the table agree on adding a dish to the rotation, but this was unanimous and not the first of your recipes! 

  106. Made this recipe last night. It was a big hit. I added a tablespoon of finely minced fresh ginger with the garlic, and two medium zucchini cut into small cubes about five minute before the shrimp. For my vegetarian daughter I removed a small saucepan’s worth of the sauce before adding the shrimp and added cubed tofu, which was nearly as good as the shrimp…

  107. Pingback: Skinnytaste’s Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro – Fuel Your Fitness

  108. Wow great a recipe!  I made it tonight and it was easy, fast, and healthy.  It came out just like the picture, too.  I will certainly be adding it to my regime.  

  109. I substituted fresh basil for the cilantro, it was delicious. This recipe is very quick and easy. I think this sauce would be good with chicken also . 

  110. The first time I made this, my husband said, “Honey you’ve really outdone yourself this time.”

    The second time I made this, my husband said, “This is one of the great all-time dinners.”

    Definitely going into my rotation of dinner recipes.

    FYI both times I used 2c chopped fresh tomatoes instead of canned to use up CSA vegetables.  Turned out great.  

  111. Made this tonight as part of the Weekly meal plans sent out by Skinnytaste. LOVE LOVE LOVE this. Easy to make, quick and total crowd pleaser. thank you very much!

  112. Omg I made this tonight and put it over cauliflower rice and it was awesome!!!

  113. After reading comments from the other reviewers, I decided when I was shopping that the luscious fresh sweet corn would soak up any extra sauce. I added it just before the shrimp.  One or two ears cut off the cob would be just right. We then skipped the rice. 
    This is a new favorite. It’s a beautiful dish  The combination of flavors and ease of preparation makes it a winner.   

  114. I made this for dinner tonight. It was absolutely delicious! One of my favorite recipes. It tasted as good as getting take out!  Thank you, Gina, for the amazing recipe.

  115. Really good flavor! I’m surprised at how far 1/2 tsp. red pepper flakes goes – it was def spicy! I liked it though. I served this over cauliflower rice, and it was very good. 🙂

  116. I made this for the first time and it is delicious. Followed the recipe as is and it is fantastic. Served it over brown rice. Thank  you for sharing this recipe. 

  117. I made this the other day and it is amazing! Truly! Can’t recommend highly enough!

  118. If using full fat coconut milk, how many SPs do you think that will add? Thats all I have in the pantry right now. Thanks!

  119. Hi there. Love all the ingredients. It’s on the stove now, boiling. I’ll let it boil a while to hopefully thicken up as I just read the comments and quite a few say the sauce was “bisquesk”. Question. In the ingredients, you list 1/2 tsp of kosher salt, but in the recipe, you say use 1/4 tsp of salt, and never mention the other 1/4 again. Is it only 1/4 tsp, or is it 1/2 tsp but you failed to say when to add the other 1/4. Thank you.

  120. Absolutely amazing! The only thing different that I did was change the quantity of the shrimp to 2lbs. instead of 1 1/4lbs. Our grandson, 4 years old, doesn’t care for shrimp. However, he couldn’t stop eating the rice with the sauce and told me that I need to make this every night!

  121. As always your recipes never disappoint!!  They are so full of flavor!!  I made this tonight and it’s a winner with the husband and 17 year old son. Thank you Gina!!!

  122. Made for dinner last night – quick, easy and yum!!! Easy dish to add in whatever veggies you have on hand – I added in mushrooms in addition to what’s specified.

  123. I made this tonight. It was very bland. I followed the recipe exactly, though actually used extra scallions, lime juice, and cilantro. Not sure what could make it taste more interesting. More garlic maybe?

  124. Just made this tonight – my husband had 3 helpings!  I was expecting to have leftovers as there’s just the 2 of us, but no such luck lol.  It is really good!  I used coconut oil as that was what I had on hand, and had it with quinoa that I cooked with a combo of water and lime juice.  

    Thanks for the great recipe!

  125. Is there a substitute for cilantro?

  126. Hello all,

    I am not a coconut fan, does this taste like coconut a lot?

  127. I’m not a cilantro fan at all. Could I just omit it or subsitute it for something else???

  128. I am one of those people that can’t eat cilantro (it tastes like soap to me) any suggestions for a substitute?

  129. Hey Gina…I get your daily E mails, and since I’ve been using your recipes exclusively, my Hubs has been SO pleased! One question…I struggle to find shrimp that’s raw, deveined and fresh caught! I’ve read so much about farm raised fish, so when your recipes call for shrimp/fish, I search for wild caught, even though it’s way more expensive. I recently made your Shrimp Avocado bowl, but couldn’t find jumbo cooked wild caught shrimp! Can you help me? Thank you for making us healthier, and keeping cooking FUN! Thnx, Lisa 

  130. I’m vegan will this work with tofu

    • Just finished the leftovers of the tofu version I made, with some fresh ginger and cubed zucchini added also. It was delicious. Add the tofu before you let the sauce simmer to give it more time to absorb flavors. I didn’t bother pressing the tofu before cooking it last night. I used firm silken tofu, which is more delicate than regular firm tofu, but has a lovely texture.

  131. Adding curry would be delicious !!!!

  132. This recipe is difficult to adjust for just two servings because it would leave 1/2 can of tomatoes and 1/2 can of coconut milk left over. So I made the whole recipe and set aside 1/2 of the sauce for freezing before adding the shrimp. I expect to be able to use the frozen sauce with shrimp or chicken in the future. Very convenient!

  133. This was amazing!

  134. Really easy and delicious! I modified based on what I had at home- used chicken instead of shrimp and added cauliflower.  Served over rice. Delicious! Thank you Gina!!!

  135. Hey, I have a coconut allergy in the family what would be a good substitute for the coconut milk?

  136. This is a great recipe that I will be incorporating into my meal rotation. A major hit with the husband! Added a bit of extra red pepper flakes for spice. 

  137. I am curious why this doesn’t qualify as a Whole 30 meal – it seemed like it would based on the ingredients? Thanks!

  138. I’ve made this numerous times. It’s always a hit at our house. I’m not a calorie counter. I’m a macro counter. This is a perfect combination of carbs, protein and fat for me. Thank you for another great recipe.

  139. This is absolutely my FAVORITE thing to make. Seriously! Love love loooove this stew. It freezes well too.

  140. You definitely have to add this recipe to your quick mid week menu..so easy to make, delicious and kid friendly! I usually never change Gina’s recipes, since she uses pretty simple, wholesome ingredients, but I didn’t have canned tomatoes and instead diced up two fresh ones and it was fabulous! Combined with rice and it made a very nice meal! You gotta try it!

  141. I love this dish. The flavors are fabulous. I don’t use rice anymore because I love to drink the broth/sauce. I may double the coconut milk and tomatoes next time to have more.
    I have been adding a cup of lightly salted cashews with the shrimp and it works  great.
    Has anyone tried this with chicken? Would you cook it first or put it in uncooked  the same as the shrimp?

  142. This was really really good!! I added a can of garbanzo beans to it to make it more stew-like since there is quite a bit of delicious broth!

  143. You knocked it out of the park…again!

  144. Amazing recipe! Full of flavor! Easy to put together! I just bought your cookbook. You should consider making an Instant Pot Cookbook. I would buy that too! Thank you!

  145. We love this recipe! We add fresh basil to this dish 🙂

  146. YOu have it as 7 points on your recipe, but it is 6 points. I love this meal!

  147. Any suggestions on how to make less carbs?

  148. I just put this in my WW pp+ calculator and it's coming out as 6 pts. Any ideas why?

  149. Made this tonight – yummo!

  150. I made this on Sunday and it was a hit! Next time I will double the recipe. Soooooo Good!

  151. Tomorrow I will try this recipe with left over chicken. I bet it will be good. Thanks, Deb Groom

  152. I made this last night and it was FREAKING DELICIOUS! The fact that it's low calorie is just a bonus. My husband and daughter (who ate at different times) both made the same comment "I didn't really think I liked cilantro but this is really good!" Thanks so much for another awesome recipe. Please keep them coming.

  153. Quick question: shrimp is supposed to added raw correct?

  154. I love this recipe, especially with the shrimp and coconut milk with the lime. Pinning! Can't wait to try this one!

  155. This was so good. And what I realized is that a few of the ingredients I don't normally keep on hand (cilantro, scallions, red bell pepper)are also in your chicken picante black bean soup, so I know now to make both recipes in the same week to cut down on food waste! Also, my husband refuses to eat "diet" food so I haven't told told him where I'm getting these recipes and he's none the wiser.

  156. Made this last night– definitely a keeper! Color was a little creamier/pinker than I expected but it was delicious none the less. I made a few alterations: Added kale (had to use some up) and fresh ginger. Also serve with brown rice as suggested. Can't wait for the cookbook.

  157. I made this dish last night and loved it! However I felt my color consistency was off a bit. More like a creamy looking color. Very BISQUE-esqe as well. Did I miss a step hah!? Taste was wonderful. Served with Brown Rice, really soaks up the nice sauce.

  158. I've made this recipe twice now in the last week. It's a hit! I made a couple changes to add in some punch:

    – I let the shrimp marinate in a chili lime rub from pampered chef.
    – I used coconut oil instead of canola/vegetable oil in the beginning to help bring out the coconut flavor more.

    Very delicious. Thanks!

  159. Made this tonight and absolutely loved it! I served it over quinoa. Love the combo of coconut milk and tomato. Thanks for sharing!

  160. I was wondering if thr tomatoes were supposed to he drained too, as it was quite watery bit absolutely deliciou s. Served with confetti rice from trader Joe's which was an outstanding combo! When is the cookbook coming out? !?!?!.!

  161. I made this tonight but added in a diced zucchini and a diced yellow squash just to add more veg. I LOVE tomatoes so next time I may addin another can (drained) of the diced tomatoes. It was delicious and my picky boyfriend approved.

  162. Hello Gina! First of all, I absolutely love love your food blog/website!! Anyhoo, I made this dish but was wondering why the sauce came out more like "bisque"? Was I supposed to drain the can of diced tomatoes? I also used the lowfat coconut milk that I buy from Trader Joe's. This recipe is definitely a keeper and like you said, perfect for the Lent season. I just want to know what I did wrong – – other than that, it was simply delish over brown rice!! Again, thanks for your fabulous recipes!!!

    • I have this recipe on the stove right now, and the sauce is like ‘bisque’. Gina said it should thicken, but I am considering adding a little thickening agent.

  163. I thought it was way too spicy with 1/2 tsp of the red pepper flakes and overpowered the other flavors. I'd cut that in half at least next time. My boyfriend loved it, though. 🙂

  164. My husband and I just tried this tonight! Excellent!

  165. Yum. This looks great. I wonder if adding some red or green curry paste would work out well? Has anyone ever tried that?

  166. My husband prepared this dish and said it was "easy". He possibly added more red pepper beause he likes his food really spicy. I fell in love! This will be placed in my must do again receipe file.

    • did it taste like coconut? i don’t like coconut at all and i am always worried about making these recipes and hating them.

      • I was wondering the same thing, I like the smell of coconut but not the taste, I wonder if there is an alternative that is still healthy we could use.

      • Have you tried Almond milk? I would think that it would add a nutty flavor to the recipe and it might not be as thick as coconut milk would make it.

  167. Hello Gina! I love your blog and cook from it often. Can I use chicken instead of shrimp? I don't eat shellfish.

  168. Can't wait for the cookbook!!

  169. A Skinnytaste cookbook??? I so love you're recipes, I can hardly wait!! When an where? That is wonderful! I am so excited.

  170. Making this next week, on my grocery list to pick up some shrimp!

  171. I am glad to hear you are writing a cookbook. Your recipes are absolutely awesome. Thank you for weekly posting delicious and easy to make meals for the world to enjoy. Your cookbook will surely be a huge success, I know I will be purchasing quite a few copies to give out to friends and family as gifts. Keep up the great work!!!!

  172. Wow! I wish I had shrimp on hand..I would love this for lunch! It sounds incredible!

  173. Looks delicious. Can't wait to try this one!

  174. Every recipe I've tried has been very well received. I ONLY cook your food because it's TASTY AND HEALTHY! You rock! Refer all my friends to you. Keep up the fabulous work!!

  175. Mmmm, sounds delicous. Will be in my rotation this weekend. I am excited to hear about a cookbook, I love your recipes and always recommend your site.

  176. I haven't made this yet, but I entered the ingredients into the WW recipe builder, and it came out to 7 points plus, not 6. Same if you enter the nutritional values into the WW calculater — it's 7.

    But, if you make it 5 servings instead of 4, it comes to 5 pp — and then you can serve with 1/2 cup of rice for an 8 pp meal! 🙂

  177. This was great !

  178. Hi Gina I love this recipe I make it all the time! I have a question for you I wanted to know if you've ever tried to cook with sugar free coconut milk in a carton instead of the condensed light coconut milk in a can? Or perhaps a mixture of both to cut down on calories?

    Kim

  179. Hi Gina I love this recipe I make it all the time! I have a question for you I wanted to know if you've ever tried to cook with sugar free coconut milk in a carton instead of the condensed light coconut milk in a can? Or perhaps a mixture of both to cut down on calories?

    Kim

  180. Made this dish tonight, it was sooooo delicious!!! I am not a "cook" by any means but Gina, you have helped make it easier and actually quite fun! Thank you!

  181. We make this all the time! It is absolutely delicious. My only change is to add onions and saute them with the peppers. I also add some shredded carrots for crunch.

  182. OMG! Made this for dinner last night and it was so good. I couldn't find light coconut milk so I used the regular. I served it over brown rice and my husband and I were in heaven! What a great web site! I already plan on making another recipe tonight!

  183. Made this for dinner tonight- absolutely delicious! I just discovered your website on Pinterest and already made two meals off of it- both of them were a hit. This one is going in the recipe book!

  184. We made it tonight. It was delicious! I am stuffed! Modifications that we made were:
    *doubling the amount of cilantro (important, I think)
    *leaving out the pepper flakes
    *using fire-roasted diced tomatoes and draining the can so I could use the extra liquid to stir in some corn starch and then add that to the sauce to thicken it
    *doubling the fresh lime
    *cooking the shrimp for only about 1 or 2 min because it continues to cook once you turn off the heat.
    *sauteing the red bell pepper in organic extra virgin cocunut oil instead of olive oil
    We used farro instead of rice and I highly recommend it. It's very high in protein and tastier than rice. Farro is pricey but worth it. Truly a yummy meal and pretty easy. Wish we had tried it sooner.

    • Thank you for this recipe! Made it this evening and it was a big hit with the family! I doubled the red pepper flakes to make it nice and spicy, otherwise followed the recipe exactly. Served it over brown rice, delicious! I will definitely make this again!

  185. Another hit! I may add broth, more veggies, and lemongrass to make a soup. It's phenomenal 🙂

  186. I made this tonight and had the same problem with the sauce not thickening. Any suggestions?

  187. I made this tonight and it was crazy good!

  188. What would you suggest for thickening up the broth a bit?

  189. Can this be made over whole wheat pasta??

  190. I didn't have a can of tomatoes, so I used a handful of sun dried tomatoes. So delicious!

  191. I have to say I have never ever commented on any recipe but this one is a must. I have never made a recipe that's good for you and tastes so good. I just finished making this and I have to say it's amazing. My boyfriend who doesn't like any diet food (he doesn't need to) thinks it's great too. I will definitely be making this again and again!! Thank you Gina, I can't wait to make more of your recipes!!

  192. This was so good – and easy! I cooked it and blogged about it. 🙂

    http://www.allieschangingkitchen.com/2012/05/garlic-shrimp-in-tomato-y-coconut-milk.html

  193. Just made this for dinner and it was fantastic. I am going to try it with chicken breast and asparagus next time. I used siracha instead of red pepper flakes…so good! Thanks!

  194. Making this right now! I added onions & green peppers also. Amazing recipe, looks delicious! Definitaly worth making!

  195. i would love to see estimated time for recipes 🙂

  196. I just made this for dinner tonight and it was delicious!! This is the first recipe I have tried and I can't wait to try some more…Thank you!

  197. This was really good, but I found with all those nice ingredients the flavour was lacking. I added the additional half of the lime, extra garlic and some hot sauce and it was amazing. Will make it again, thanks so much for all your wonderful recipes.

  198. I made this for my husband and he bragged to everyone about it. Its the only time he has fish 🙂

  199. Another wonderful Skinnytaste recipe! When we make it again, I'll add more cilantro (especially as garnish, we love cilantro!). Also, we used no salt added tomatoes, and didn't drain the can. Next time I'll drain the juice or use fresh tomatoes if available. This time, we added cornstarch to thicken the sauce. My husband and I loved it! We also made a vegetarian coconut soup, cilantro and lime brown rice, and had Lean Cuisine Spicy Chicken Spring Rolls. Thanks for the delicious, and healthy recipes! Keep them coming!

  200. Yes, whole can.

  201. Just want to make sure….I should add the whole can of tomatoes, right? Juice and all?? So excited to try this recipe tonight

  202. Gina, this was heavenly. The flavours work so well together! Will definitely make this again 🙂 Thanks!

  203. I made this last night and loved it! I cant wait to eat the leftovers for lunch today. It was hard work (having to peel and devein all that shrimp) but it was totally worth it. Word to the wise- dont forget to stir your coconut milk before you measure and pour it in!

  204. We had this for dinner last night along with some home-made pita bread. I used fire-roasted tomatoes and added some garam masala. Another great recipe from this site.

  205. I would just eave it out, but it may need more coconut milk and it will certainly change the flavor.

  206. I have tried this dish one evening for dinner and loved it. However…since then my husband is not eating tomatoes for health reasons. Is there another substitute for tomotoes in this dish?

  207. I'm wondering if you bought the right one, it should be coconut milk, not cream. Toasted coconut would be very pretty as garnish.

  208. I'm trying this for dinner tomorrow night, but could only find light coconut cream in a small box. I'm guessing I can just add a bit of water to thin it out slightly. I love coconut, so I'm eager to give this a try. I wonder if some toasted dessicated (unsweetened) coconut might be nice as a garnish? Looking forward to trying this one!

  209. I will be making this for dinner tonight with a few subtle changes. It looks fabulous!

  210. Delicious…made tonight with a salad and white rice. Used your cucumber ranch dressing with the salad. Excellent recipe…thank you!!!

  211. Made it tonight and it was awesome! Super easy and only a few ingredients! Without you Gina, I would still weigh 190 instead of 155!

  212. Gina, made this tonight and it was incredible. Love using coconut milk!!! My husband love it! Thank you so much!!!

    PS: Can you please provide the rest of the nutritional information so I can calculate the point plus? Thank in advance!

  213. I just recently came across your website and think it is wonderful. I made this recipe today, and I am already recommending it to friends and family. Thank you so much!

  214. I made this last night and even thouh it never thickened and it made a mess on my stove (it bubbled over), I will definitely make it again – very tasty and satisfying. I served it over jasmine rice with sugar snap peas.

  215. is this the same value with the PointsPlus system too?

  216. Made this for dinner tonite — BIG hit for husband and me. It had a complex mixture of tastes, was VERY filling, and all the ingredients were staples in our house [though for the life of me i can't remember why i originally bought the coconut milk!) THANKS!

  217. Thank you so much for all of your recipes – I have made something new every night since August and every single thing has been delicious! (and I have lost 15 lbs!) Can you please post the points plus to this recipe when you get a chance? Every one I have made since the program changed has been one that has limited nutritional info so I can't figure out the points plus. this is my first post ever on any blog so excuse any etiquette issues! Many Thanks!

  218. Just made this tonight. YUM!! So full of flavor! I made your Chipotle's Cilantro Lime Rice (so obsessed, btw) the other night and still had leftovers so I served this over top. Absolutely wonderful. My husband liked it too. Thanks!

  219. I cook a LOT of Thai food and was ruing giving up coconut milk. But I found the lite version on sale one week at TJs and had it on hand when I found this recipe.

    DELICIOUS. I added about a tablespoon of fish sauce – added more dimension and a little more salt. Fresh tomatoes and cilantro made this one yummy dish. I served it over brown jasmine rice (also from TJs).

    Keep it up Gina!

  220. No, the rice is not included in this. You're welcome!

  221. Hi Gina,

    When counting the points value is the rice included or is the rice additional points? Thank you for such a great blog, I am truly enjoying it!

    Marta

  222. This looks awesome, i am going to make it tonite !!!

  223. I made this last night and it was incredible! I served it over Jasmine rice, which gave some extra flavor. When I was making it, I wasn't sure how it was going to turn out…but it ended up tasting really good. I added an extra can of dice tomatoes, as well. Looking forward to the leftovers!

  224. @Melissa- I think it's great with regular coconut milk, just a lot heavier and more fat. Maybe next time use half if you can't find the lite.

  225. Tried to make this with regular coconut milk as I couldn't find the lite. It doesn't work. The liquid was milky and had a too strong taste. Made with Brown Basmati and didn't feel that went well either. Will try again with lite milk when I find it.

  226. This is one of our favorite dishes here! My husband can't stand tomatoes, so we substitute tomato sauce instead, and it's just dreamy!

  227. Thanks Cyndi!

  228. You're doing something right when your photo makes me salivate. I can not wait to try this combination of flavors. I'm off to make the ciliantro lime rice and shrimp. I need a few more ingredients for this one. Keep up the great service to your fellow weight watchers. Thanks.

  229. Thanks for commenting Alisa!! Glad I can inspire!

  230. I made this last night. I was craving variety in the way that I cook shrimp (saute in oil, use garlic to flavor). This hit the spot! The base is great; I want to try it with other meats and/or vegetables. The light coconut milk does not overpower the dish but adds a richness as if heavy cream had been added. (I'm not sure someone could identify coconut milk was used if they didn't know.)

    I added fish sauce and used parsley instead of cilantro. I also used a hand blender to slightly puree everything before adding the shrimp to thicken the base.

    Gina – I love your site! I love that you provide great tasting recipes that are calorie conscious but don't leave you feeling deprived. You and your GREAT pictures inspire me as a cook! Keep up the good work!

  231. No, rice is extra.

  232. Looks wonderful are the points calculated with the rice?

  233. i just made it and it is delicious! I also added chicken, which tastes great! thank u for the recipe Gina!

  234. I don't recall cup size, I just divided it equally between four plates. This is great with jasmine rice!

  235. Made this tonight-very yummy! Even the husband liked it! Will be making it again!

    Gina-I was wondering…I know the recipe says serves four but approx (in cups) would one serving be?
    I also served mine with 1/2 cup of jasmine rice.

  236. You're welcome! Glad you all like it!!

  237. This was so , so good and a big hit with the teens and adults alike.

  238. I just want to say THANK YOU! My husband and I have already made this 3-4 times and it is by far one of our FAVORITE dinner recipes! I'm eating the leftovers from last night as I type! THANKS again!

  239. Just made this last night and my hubby and I loved it!! So yummy. Thanks

  240. I just added a button to the bottom, that should print it ad free.

  241. Gina,

    I just discovered the blog. Everything looks great.

    How do I get the recipes to print?

    Do I have to copy and paste?

  242. This was so delicious! I added a teaspoon of red Cheyenne pepper for an extra kick. It was fantastic!

  243. OMG, THIS IS AMAZING! We loved it and even our 2 yr old loved it! So far we have loved everything we have made from your site… THANKS SO MUCH! =)

  244. Gina, this recipe is AWESOME!!!! I just made it tonight for the first time and I substitued the cocunut milk (because I couldn't find it at my grocery store) for Light Cream and it turned out GREAT! I will definitely make this again for sure! Thanks for sharing all of your DELICIOUS recipes, this site helps me so much with being on weight watchers and I tell the people at my meeting about it all the time! Thanks again!

  245. This was so delish and easy, too! My hubby said it was one of my best dishes yet and tasted like a restuarant! I ate the leftovers the next day for lunch and it was even better.

  246. This recipe was amazing! Even my boyfriend, who is highly critical of Weight Watchers recipes, absolutely loved it. Yummy!

  247. @Estee- There is a new share widget at the bottom. I'm testing it out. It prints, bookmarks, adds to favorites, etc. Let me know how you like it.

  248. Where did the "print recipe" option go???

  249. Thanks Gina for this wonderful recipe! We made it yesterday night and it was fabulous. It is so simple to make and so good.
    We had it over brown rice..Yum!

  250. Holy Cow! This was terrific. My husband is so thankful that I found this blog! This will be added to our regular dinner schedule for sure! Thanks for taking the time to share your gifts!

  251. I just found your blog – I can't wait to make tons of your recipes – starting with this one – YUM! 🙂

  252. You're welcome!

  253. Wow – this is fantastic! We made this tonight and loved it.
    Thanks yet again!

  254. Made this last week. My husband loved it so much we've made it two more times. So versitile! What we've done is add 2T of fish sauce and 1T of brown sugar.

    I would think this would work very well with other meats or tofu.

  255. Wasn't it great! Sure, I love thai food too! I'll keep that in mind. I have a thai fried rice that's really great, give it a try!

  256. Gina made this tonight-FANTASTIC! I plan to make it for company next weekend. Super simple and easy but wow delicious.

    Are you going to put up any more thai inspired dishes? I LOVE thai food so it would be fabulous to make it at home.
    -Jenn

  257. What a tasty looking shrimp dish!

  258. Could I make this without coconut milk? I am not a big fan of coconut milk and I figure it'd lower the fat too. What do you think?

    Thanks! Love the blog!

  259. I made this recipe tonight on the stove top in my dutch oven. It turned out perfect! Thank you!

  260. Looks delish – I'm gonna have to give it a try!

    Your pictures are beautiful as well!

  261. No, the rice is extra. I served mine with a half cup white rice, but brown rice would lower the points.

  262. love your recipes and your blog! I am on WW too!

  263. Hi Gina, LOVE your blog! I was wondering if the rice is included in the 5.5pts? Thanks!

  264. Oh, this looks so good! My son is allergic to shellfish, so I can't make this as a family meal, but I'll try it sometime for the hubs and I. Also, I'm having a great giveaway on my blog if you and your readers are interested!

    www.cakescraps.wordpress.com

  265. I just found your blog through another blog. I am so glad I did. I have been doing WW for 6 weeks now. My trusty standby's get a little old around here. Thanks for sharing and now that I know yours are tried and true, I will be going through and making some menus. Thanks. Stop by and say hi. I have a Sunday post called Buh-bye pounds where I share my highs and lows of losing weight. I share recipes or tips too. I would love to have you visit!

  266. My co-worker gave me your website/blog, and I love it!! I can't wait to try this recipe. Thank you and please continue to shower us with your GREAT AND TASTY lowfat recipes!

  267. Yes, I would use half of the can but mix it well because the fat separates from the liquid. You can probably use a broth or water in place of the 7 oz you are removing.

  268. do you have ideas on how to make this, if I only can find regular fat coconut milk?! Could I use half and make up the rest of the liquid with veggie or chicken stock!? I have all the ingrediants and CAN'T find light coconut milk!!! Help!? Thanks, it looks super!

    Samantha

  269. Thanks for sharing, I'll be switching to a new URL soon. Skinnytaste.com You won't have to do anything, it will redirect you if you still have the old one but it's easier to tell people skinnytaste.com

    Sue- the asterisk was to tell people Trader Joes has light coconut milk. Also, Taste of Thai makes a light coconut milk. Thanks for noticing!

    Hope you all enjoy this as much as we did!

  270. I have all the ingredients already, minus the shrimp, so I'll be making this for dinner! Looks so good! Thank you, thank you, thank you.

  271. Gina, you have marked the coconut milk with an asterisk. Any particular reason? Thanks – going to try this week. – Sue

  272. I'm so glad I stumbled across your blog! I've shared the url with my Weight Watchers meeting and there were several excited about it… Here's to happy dining!

  273. Yum, as always 🙂 I love to use coconut milk. Thanks for the recipe 🙂

  274. You'll love this! My husband did. The coconut taste is very subtle. The tomato is more prominent in this dish.

  275. Gina, I swear you and I have kindred taste buds! I love your blog! This recipe looks beautiful. I have it on the list (along with many others on your blog) to try 🙂 ~LeslieMichele

  276. Great recipe. I love Thai inpired cuisine.

    • My daughter suggested this and i turned my nose to it. Then gave in, tried it, and glad i did–DELICIOUS. This recipe is a keeper. And it is easy to make.