Shrimp In Coconut Tomato Cream Recipes

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GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO



Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro image

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.

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 11

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)

Steps:

  • 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 1/4 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.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 267 kcal, Carbohydrate 9.5 g, Protein 30 g, Fat 10.5 g, SaturatedFat 6 g, Cholesterol 215 mg, Sodium 397 mg, Fiber 1.5 g, Sugar 3.5 g

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