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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.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

4.87 from 112 votes
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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
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

  • 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

Adapted from Fine Cooking

Nutrition

Serving: 1-1/2 cups, Calories: 267kcal, Carbohydrates: 9.5g, Protein: 30g, Fat: 10.5g, Saturated Fat: 6g, Cholesterol: 215mg, Sodium: 397mg, Fiber: 1.5g, Sugar: 3.5g
- WW Points: 4