Coconut Shrimp with Tomatoes and Cilantro
A quick and flavorful shrimp dish cooked in a rich coconut milk and tomato broth, seasoned with garlic and cilantro. Perfect for a weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.25 lbs jumbo shrimp peeled and deveined, weight after peeled
- 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 can
- 14 oz light coconut milk can
- 0.5 lime squeezed
Instructions
Preparation Steps
- In a medium pot, heat olive oil on medium-low heat. Add diced red bell pepper and sauté until softened, about 4 minutes.
- Add the white parts of the scallions, half of the chopped cilantro, minced garlic, and crushed red pepper flakes. Cook for 1 minute until fragrant.
- Add the diced tomatoes, light coconut milk, and kosher salt. Increase the heat to bring to a boil, then cover and simmer on low for about 10 minutes to allow the flavors to meld and the sauce to thicken.
- Add the jumbo shrimp to the pot and cook for 5 to 6 minutes, or until they turn opaque and are cooked through.
- Stir in the squeezed lime juice.
- To serve, divide the shrimp and sauce equally among 4 bowls. Garnish with the green parts of the scallions and the remaining chopped cilantro.
Notes
This recipe is naturally dairy-free and can be served over rice or cauliflower rice to soak up the delicious broth.