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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.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

4.84 from 92 votes
4
Cals:267
Protein:30
Carbs:9.5
Fat:10.5
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.
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.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 -1/2 cups

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.

Last Step:

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Notes

Adapted from Fine Cooking

Nutrition

Serving: 1 -1/2 cups, Calories: 267 kcal, Carbohydrates: 9.5 g, Protein: 30 g, Fat: 10.5 g, Saturated Fat: 6 g, Cholesterol: 215 mg, Sodium: 397 mg, Fiber: 1.5 g, Sugar: 3.5 g

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345 comments on “Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro”

  1. What an amazing dish this is! I’ve made it several times and we always enjoy it. This time I had to use regular coconut milk instead of light as that’s all we had on hand. It really did make a difference but either version is wonderful. We had quite a bit of the sauce leftover, so the next night we sautéed jumbo scallops, heated the sauce & served over rice. Fantastic! We still had some leftover sauce so we made fluffy scrambled eggs for breakfast the next day and poured the sauce over them just before serving. Amazing! Just thought I’d provide a few more ideas for this wonderful recipe.

  2. This is such a delicious dish.. I added lemongrass, ginger and yellow curry..taste like something you would order in a Thai restaurant.  My husband loves it.  Have also made it with chicken instead of shrimp.. just as yummy!

  3. I made this with a few substituted red onions for scallions (didn’t have any. I also used fresh parsley from garden (no cilantro).
    I had to dice my tomatoes.
    My 93 year old mom said to spicy.
    By the way what were supposed to do with the 1/4 salt left.
    Good

  4. Avatar photo
    Susan Lindquist

    Wow! Just made this again and it was delicious! I make it for the two of us and only use 1/2 lb shrimp. It really is good.

  5. Tried this recipe tonight.

    Additions:
    -Kale (at the end with the citrus)
    -Lemon (lime wasn’t available)
    -Adobo (added with shrimp)

    Came out amazing. We loved it. Will definitely make it again. Thanks for the recipe! 

  6. Made this with 1/2 can coconut milk , no tomatoes but added green beans that needed eating as well as a red chilli pepper instead of flakes.  Such good flavour served over jasmine rice 

  7. Avatar photo
    Liz Harrington

    Absolutely fabulous, have made it three times now. I crave it. I have made it with both light and full coconut milk. I also do orange pepper and a little kale for better color and presentation. I have also served it over coconut Jasmine rice, yummy, and goes further.

  8. Recipe was amazing I loved it 😍😍😍, instruction where easy to follow, next time I think I’ll add crab legs or lobster tail. 

  9. Avatar photo
    Mary Noreen Farrell-Hyland

    HI there, I love this recipe. I would like to make it for my brother who is caring for my 98 year old mom and needs some TLC meals. But he doesn’t like coconut!!! What can i use as an alternative? it doesn’t have to be creamy. Would chicken or veg broth work? Rice milk? Thank you,

  10. I can’t beleive how tasty this is! I live on the Gulf coast near the water and am fortunate enough to buy shrimp off the boat. My winter garden just blew up with tomatoes, cliantro and colored peppers, so I was looking for something to do with them. Other than using fresh tomatoes, the only change was I added a little curry powder. BOOM! Instant Thai.
    Loved it!

  11. Delicious and fast. Hubby loved flavor and the perfect heat from 1/2 t red pepper flakes. I added thinly sliced carrots on bias, kafir lime leaves, and baby corn. Will definitely serve to guests.

  12. Avatar photo
    Vanessa Rivera

    While my husband loved the recipe, the coconut taste did not come through at all. Used regular coconut milk , not low fat.