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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

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 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 267 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled)
  • 1 tsp olive oil
  • 1 red bell pepper (diced)
  • 4 scallions (thinly sliced, white and green parts separated)
  • 1/2 cup chopped cilantro
  • 4 cloves garlic (minced)
  • 1/2 teaspoon kosher salt
  • 1/2 tsp crushed red pepper flakes (or to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk
  • 1/2 lime (squeezed)

Instructions

    Cup of Yum
  1. In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
  2. Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
  3. 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.
  4. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
  5. Add lime juice.
  6. To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

Notes

  • Adapted from Fine Cooking

Nutrition Information

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%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 267

% 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.