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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 1/4 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
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
So easy and delicious, will be making this again for sure!
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!
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!!!
My husband loved it! And it was soooo easy to do. Little ingredients, easy and quick recipe.
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.
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!
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
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.
Absolutely adore this recipe. Have made it so many times. Enjoying it again today!!!
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.
Would this be good for meal prep? How long will it last is refrigerator?
So tasty yet simple. Would make this again. Amazing!
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.
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.
I love this recipe, it’s delicious and incredibly easy to make.
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!!
Made this tonight as the recipe is written, served over doodles…Delicious! Thanks for sharing.
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?
I think cream or 1/2 & 1/2 would work.
Try Fat free or low-fat half and half. I use it in lots of recipes that call for cream. Works well.😊
Making this with chicken tonight!
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.