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 skinnytaste.com 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 Skinnytaste.com

Ingredients:

• 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

Directions:

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!