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Garlic Shrimp in Coconut Lime Tomato Sauce
5 from 14 votes

Garlic Shrimp in Coconut Lime Tomato Sauce

Garlic Shrimp in Coconut Lime Tomato Sauce features jumbo shrimp cooked gently in a creamy sauce made from diced tomatoes, coconut milk, fresh lime juice, and aromatics like garlic, red bell pepper, and green onions. The blend of herbs with optional red pepper flakes creates a mildly spiced, bright, and creamy sauce that complements the tender shrimp. It's served over hot cooked rice, making it a flavorful, comforting meal with a balance of acidity and smooth richness.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories

% 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.