Garlic Shrimp in Coconut Lime Tomato Sauce
User Reviews
5
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Garlic Shrimp in Coconut Lime Tomato Sauce
Description
This recipe combines peeled and deveined jumbo shrimp with a sauce crafted from diced tomatoes and light coconut milk, infusing tropical creaminess balanced by lime juice. The base begins with sautéed red bell pepper, sliced green onions, cilantro, garlic, and optional red pepper flakes sautéed in olive oil. Adding the liquids and seasoning simmers to develop flavors and slightly reduce.
The shrimp are cooked in the simmered sauce until just pink, ensuring they remain tender without toughness. Fresh lime juice added at the end brightens the sauce, while garnishing with cilantro adds freshness. The sauce remains slightly soupy, making it well suited to serve over hot basmati or jasmine rice that absorbs its flavors.
This dish provides a mix of creamy, slightly acidic, and subtly spiced flavors with tender shrimp. It can be a standalone main dish or part of a broader meal. Serving in deep plates or bowls accommodates the sauce well.
Ingredients
- 2 pounds Shrimp peeled and deveined, jumbo
- 1 tablespoon extra-virgin olive oil
- 1 large red bell pepper finely chopped
- 6 green onions white and green parts thinly sliced
- 1 cup cilantro chopped
- 6 cloves garlic finely minced
- salt to taste
- black pepper to taste
- ½ to 1 to 1 teaspoon red pepper flakes optional, crushed
- 2 cans cans (14.5-ounces each) diced tomatoes undrained
- 2 cans cans (14-ounces each) coconut milk light
- 1 tablespoon lime juice from about 1 lime, fresh
- basmati rice or jasmine or long-grain rice, hot cooked, for serving
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
- The nutrition facts provided only cover the shrimp and sauce, excluding rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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