Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
User Reviews
4.9
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Description
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro starts with sautéing diced red bell pepper, scallion whites, minced garlic, and crushed red pepper flakes in olive oil until soft and aromatic. Canned diced tomatoes and light coconut milk are then added along with salt. The mixture is brought to a boil and simmered gently to meld flavors and thicken the sauce.
Jumbo peeled and deveined shrimp are added and cooked for 5 to 6 minutes until opaque and tender. The finishing touch of fresh lime juice and chopped cilantro adds brightness and herbaceous contrast. The shrimp remain juicy, and the sauce balances creamy, savory, and slightly spicy notes.
Portioned evenly, this dish offers a hearty but fresh seafood meal ideal as a main course. It can be served with rice or crusty bread to sop up the flavorful coconut-tomato sauce. The cilantro and lime enhance the tropical flavor profile.
The recipe is adapted from Fine Cooking, emphasizing gentle simmering to preserve shrimp texture and balance the components without overpowering the garlic and red pepper heat.
Ingredients
- 1 1/4 lbs Shrimp weight after peeled, peeled and deveined, jumbo
- 1 tsp olive oil
- 1 red bell pepper (diced)
- 4 scallions (thinly sliced, white and green parts separated)
- 1/2 cup cilantro chopped
- 4 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- 1/2 tsp red pepper flakes or to taste, crushed
- 14.5 oz diced tomatoes canned
- 14 oz coconut milk light, canned
- 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 1/2 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.
Notes
- Use jumbo peeled and deveined shrimp for best texture and flavor absorption.
- Simmer the sauce gently to thicken without curdling the coconut milk.
- Add lime juice and fresh cilantro at the end for brightness and freshness.
- Serve with rice or bread to enjoy the creamy, savory sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1-1/2 cups | |
| Calories | 267kcal | 13% |
| Carbohydrates | 9.5g | 3% |
| Protein | 30g | 60% |
| Fat | 10.5g | 16% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 215mg | 72% |
| Sodium | 397mg | 17% |
| Fiber | 1.5g | 6% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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