Garlic Shrimp in Coconut Lime Tomato Sauce

Name: Garlic Shrimp in Coconut Lime Tomato Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 pounds jumbo shrimp; 1 tablespoon extra-virgin olive oil; 1 large red bell pepper; 6 green onions; 1 cup chopped cilantro; 6 cloves garlic; salt and pepper to taste; ½ to 1 to 1 teaspoon crushed red pepper flakes; 2 cans cans (14.5-ounces each) diced tomatoes; 2 cans cans (14-ounces each) light coconut milk; 1 tablespoon fresh lime juice; Hot cooked basmati, jasmine or long-grain rice for serving

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Garlic Shrimp in Coconut Lime Tomato Sauce

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

2 pounds jumbo shrimp peeled and deveined
1 tablespoon extra-virgin olive oil
1 large red bell pepper finely chopped
6 green onions white and green parts thinly sliced
1 cup chopped cilantro
6 cloves garlic finely minced
salt and pepper to taste
½ to 1 to 1 teaspoon crushed red pepper flakes optional
2 cans cans (14.5-ounces each) diced tomatoes undrained
2 cans cans (14-ounces each) light coconut milk
1 tablespoon fresh lime juice from about 1 lime
Hot cooked basmati, jasmine or long-grain rice for serving

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Instructions

In a medium saucepan, heat the olive oil on medium and add the red peppers, cooking until crisp-tender, about 2-3 minutes. Add the sliced green onions, both white and green parts, 1/2 cup of the cilantro, red pepper flakes (if using) and garlic. Cook, stirring constantly, for 1-2 minutes until fragrant.
Add the tomatoes, coconut milk and salt to taste (I used about 1 teaspoon). Bring the mixture to a simmer and cook for 10-15 minutes to help develop the flavors and reduce the sauce just slightly.
Add the shrimp and cook for 4-5 minutes until the shrimp are pink and tender (overcooking the shrimp will make them tough so keep a close eye on the mixture).
Stir in the lime juice. Serve immediately over hot, cooked rice garnishing with the remaining cilantro. This makes a soupier-type mixture so deep plates or bowls would be best for serving.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the coconut shrimp mixture (but thdo not include the rice).

Nutrition Information

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Serving 1 Serving Calories 281kcal (14%) Carbohydrates 15g (5%) Protein 22g (44%) Fat 13g (20%) Saturated Fat 9g (45%) Cholesterol 191mg (64%) Sodium 1176mg (49%) Fiber 3g (12%) Sugar 5g (10%)