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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.
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
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.
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 1/2 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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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
