How To Make Garlic Shrimp in Coconut Milk
Serve with a cup of steaming rice, simmer this garlic shrimp in coconut milk, tomatoes, and cilantro for a quick 30-minute savory and creamy dinner.
Serves:
Ingredients
- 1¼lbsjumbo shrimp,peeled and deviened, weight after peeled
- 1tspolive oil
- 1red bell pepper,diced
- 4scallions,thinly sliced, white and green parts separated
- ½cupcilantro,chopped
- 4clovesgarlic,minced
- ½tspkosher salt
- ½tspred pepper flakes,crushed, or to taste
- 14½oztomatoes,(1 can) diced
- 14ozcoconut milk,(1 can) light
- ½lime,squeezed
Instructions
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In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
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Add scallion whites, ¼ cup cilantro, garlic, and red pepper flakes, cook for 1 minute.
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Add tomatoes, coconut milk, and ¼ teaspoon salt, increase heat and bring to a boil, cover and simmer on low for about 10 minutes to let the flavors blend and to thicken the sauce.
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Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
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Add lime juice.
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To serve, divide equally among 4 bowls, about 1¼ cups then top with scallions and cilantro.
Nutrition
- Calories: 346.33kcal
- Fat: 24.09g
- Saturated Fat: 19.34g
- Trans Fat: 0.03g
- Monounsaturated Fat: 2.02g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 12.99g
- Fiber: 2.63g
- Sugar: 4.53g
- Protein: 23.07g
- Cholesterol: 178.60mg
- Sodium: 937.36mg
- Calcium: 127.22mg
- Potassium: 759.03mg
- Iron: 4.35mg
- Vitamin A: 182.10µg
- Vitamin C: 59.83mg
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