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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
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 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 -1/2 cups


  • 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


  • 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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Adapted from Fine Cooking


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.

  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.

    -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.

  13. I’m often trying to find recipes that feel like restaurant quality. THIS feels like a recipe I would get at a sit-down restaurant! Simple, but soooo flavorful. I used full-fat coconut milk because I couldn’t find lite, and skimped a little on the shrimp but threw in a cubed chicken breast and served over jasmine rice. I did not drain the diced tomatoes and was not afraid of it getting kind of stewy. It made a delicious broth and I’m definitely throwing this into my regular rotation. Thank you as always for your delicious creations!!

  14. Avatar photo

    I wanted to print this recipe and instead got pages and pages of comments. Seems there is no easy way to print the ingredients and the cooking method.

  15. 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.

  16. 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. 

  17. 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! 

  18. 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!

  19. 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.

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

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

  22. 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.

  23. Avatar photo
    Linda Collazos

    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.

  24. 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.

  25. Avatar photo
    Melissa Dailey Hartwick

    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.

  26. Avatar photo
    Linda Collazos

    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. 

  27. 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.

  28. 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

  29. Avatar photo
    Annette Lampel

    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.

  30. 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!

  31. 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!!!

  32. 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.  

  33. 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!

  34. Avatar photo
    Laura Kate Victoria Pipe

    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

  35. Avatar photo
    Another Great Recipe

    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.

  36. 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. 

  37. 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.

  38. 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.

  39. 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!!

  40. 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?

    1. Try Fat free or low-fat half and half. I use it in lots of recipes that call for cream. Works well.😊

  41. 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. 

  42. 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! 

  43. 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!

  44. 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. 

  45. 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?

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

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

  48. 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 🙂

  49. Avatar photo
    Anne Norfolk

    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.

  50. Avatar photo
    Anna van der Made

    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. 

  51. 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. 

  52. 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

  53. 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.

  54. 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!

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

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  59. Avatar photo
    Claire Oberhausen

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

  62. 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!

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  64. 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.

  65. 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! 

  66. 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!

  67. 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.

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

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

  70. 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.

  71. Avatar photo
    Betty Burkhalter

    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! 

  72. 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!

  73. 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.

  74. 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.

  75. Avatar photo
    Paul Haagsman

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

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  77. Avatar photo
    Marsh Passmore

    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!

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  79. 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!’

  80. Avatar photo
    Rachel Frederick

    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!

  81. 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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  83. 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. 

  84. 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 

  85. Avatar photo

    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!  

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

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  88. Avatar photo
    Tisha Addison

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

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

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

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

  92. 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!

  93. 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.

  94. 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! 

  95. 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…

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  97. 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.  

  98. 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 . 

  99. 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.  

  100. 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!

  101. 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.   

  102. 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.

  103. 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. 🙂

  104. 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. 

  105. 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!

  106. 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.

  107. Avatar photo
    Ellen Dickhaus

    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!

  108. 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!!!

  109. 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.

  110. 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?

  111. 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!

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

  113. 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 

    1. Most wild caught you have to clean yourself, more work but that’s the trade-off! I buy my wild from Fresh Direct.

    1. 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.

  114. 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!

  115. 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!!!

  116. 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. 

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

  118. Avatar photo
    Michele Gonzales

    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.

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

  120. You definitely have to add this recipe to your quick mid week 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!

  121. 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?

    1. My cousin introduced this recipe to me. She is allergic to shrimp and used chicken as a substitute and LOVED it!

  122. 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!

  123. 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!