Coconut Shrimp
A quick shrimp stew cooked in a flavorful tomato and coconut milk broth, accented with garlic, cilantro, and lime. Perfect for a weeknight dinner or serving to guests, especially with brown basmati rice to soak up the delicious sauce.
Ingredients
Main Ingredients
- 1.25 lbs peeled and deveined jumbo shrimp
- 1 tsp olive oil
- 1 red bell pepper diced
- 4 scallions thinly sliced; white and green parts separated
- 0.5 cup cilantro chopped
- 4 cloves garlic minced
- 0.5 tsp kosher salt
- 0.5 tsp crushed red pepper flakes or to taste
- 14.5 oz diced tomatoes canned
- 14 oz light coconut milk
- 0.5 lime juiced
Instructions
Preparation Steps
- In a medium pot, heat olive oil over medium-low heat. Add diced red bell pepper and sauté until soft, about 4 minutes.
- Add the white parts of the scallions, 0.25 cup chopped cilantro, minced garlic, and crushed red pepper flakes. Cook for 1 minute.
- Add diced tomatoes, light coconut milk, and kosher salt. Increase heat to bring to a boil. Cover and simmer on low heat for about 10 minutes to let flavors blend and sauce thicken.
- Add the shrimp and cook for 5 to 6 minutes, or until shrimp turn opaque and are fully cooked.
- Stir in the lime juice.
- To serve, divide equally among 4 bowls (about 1 1/4 cups each), then top with the green parts of scallions and remaining cilantro.
Notes
This flavorful shrimp dish pairs wonderfully with brown basmati rice or cauliflower rice for a low-carb option. Leftovers keep well refrigerated for up to 2 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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