Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.
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.

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.
Print WW Personal Points
4.84 from 92 votes
Did you make this recipe?

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

267 Cals 30 Protein 9.5 Carbs 10.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
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.

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.

Notes

Adapted from Fine Cooking

Nutrition

Serving: 1-1/2 cups, Calories: 267kcal, Carbohydrates: 9.5g, Protein: 30g, Fat: 10.5g, Saturated Fat: 6g, Cholesterol: 215mg, Sodium: 397mg, Fiber: 1.5g, Sugar: 3.5g
WW Points Plus: 6
Keywords: Dairy Free Shrimp Stew, Garlic Shrimp in Coconut Milk, Shrimp Stew, Tomatoes and Cilantro, weight watchers

Leave a Reply

Your email address will not be published.

Rate this Recipe:




345 comments

  1. This may sound silly .. but is the serving .5 cup or 1.5 cup? Thanks 😊 

  2. 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!!

  3. 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.

  4. 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.

  5. 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. 

  6. 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! 

  7. 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!

  8. 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.

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

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

  11. Love love this  recipe, I have made it a few times, very tasty and easy to make. 

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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. 

  17. Yummy and easy, quick to cook.

  18. 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.

  19. 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

  20. 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.