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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. 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!

  2. 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!!!

  3. 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.  

  4. 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!

  5. 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

  6. 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.

  7. 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. 

  8. 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.

  9. 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.

  10. 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!!

  11. 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.😊

  12. 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.