Friday, April 5, 2013

Garlic Shrimp in Coconut Milk with Tomatoes and Cilantro

There are some recipes that you see that just jump out of the screen, and say  "Make Me." Garlic Shrimp in Coconut Milk with Tomatoes and Cilantro is one of those recipes.  Maybe because  of the bright colors, or maybe because of all the wonderful flavors in this dish, or a little bit of both.This recipe has shrimp cooked in a coconut milk tomato broth with lots of garlic, red bell peppers, green onions, cilantro, and lime juice. with a little heat, which is optional. Besides being low in fat and sodium, this dish tastes amazing. Shh! Don't tell anyone, they won't believe you. I saw this on Pinterest and it's from Gina's This meal comes together quickly, under 30 minutes, which works well for weeknights, but is also perfect for your  dinner party. Serve over cooked rice.  I used brown rice, so start cooking your rice, before you even start the recipe, so it is done, when the shrimp are cooked.

First you saute, red bells peppers for about 4 minutes, then add , green onions, cilantro, red pepper flakes, and garlic in a pot or large skillet, and cook for one minute.  Then you add in the Light Coconut Milk and diced tomatoes, simmering about 10 minutes until the sauce is thickened.  Add Shrimp and lime juice, and simmer for about 5 minutes until the Shrimp are pink .  Serve over rice, and garnish with remaining green onions and cilantro.
We loved this dish, and will definitely be making this again.

 You could also use leftover chicken, or start with raw chicken breasts, in case your family doesn't like shrimp.  I would saute the chicken first, then add the red peppers, garlic, green onions, and garlic, and then proceed with the rest of the recipe. We'll be trying this chicken version of this recipe, too.

Garlic Shrimp in Coconut Milk, and Tomatoes with Cilantro From
  • 1 1/4 lbs jumbo shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, ( green onions) thinly sliced, white and green parts separated
  • 1/2 cup cilantro, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)
  • 1/2 lime, squeezed

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt, optional, to taste. Cover  and simmer on low about 10 minutes  to thicken the sauce, and let the flavors come together.
Add shrimp and cook 5 minutes, or until the shrimp are pink. Add lime juice. Serve over rice and garnish with  green onions and cilantro.

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #61
 Stop by and say Hi to Brandie! 



  1. What a beautiful and brightly colored dish!!! Love coconut milk

    Mr. & Mrs. P

    1. this dish has all of the best colors and flavors, and it's low fat, too.

  2. Mmmm I love coconut milk paired with seafood, so perfect together. Can't wait to try :)

    Happy Blogging!
    Happy Valley Chow

    1. Eric,
      I hope that you do try this dish, because it has wonderful flavors, and so easy to make.

  3. The recipe looks so delicious! Thanks for sharing! Blessings from Bama!

    1. Bama Girl,
      This dish is so good, colorful, and healthy,too. Nice to meet you. Greetings from Illinois!

  4. Love, Love love!! I've been off the computer pretty much all week, but this pic flashed by my fb newsfeed yesterday and I haven't been able to stop thinking about it. Looks fabulous!!!

    1. Kim,
      That's what happened to me, when I saw this recipe. I had to make it now!

  5. Oh that is my kind of dish :) shrimp and coconut milk..delicious!

    1. Medeja,
      Shrimp and coconut milk are a wonderful combo, and then you add in the tomatoes, cilantro, and garlic, and you have a winner.

  6. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

  7. I must have been reading your mind. I just wrote the words "make me" this morning. Wish I had seen this earlier, I think I'm going to put shrimp on the menu for this week. Just trying to ease back into things and wanted so see what you've been up to over here. Hope Easter was good.

  8. Yum!! What a mouthwatering recipe and dish. Thanks Becky for sharing and for being a part of the YBR this month.:)


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