Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
4.86 from 103 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.
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Total Time: 30 minutesmins
Yield: 4servings
Course: Dinner
Cuisine: American
Ingredients
1 1/4lbspeeled and deviened jumbo shrimp(weight after peeled)
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.