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Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro

average rating is 3 out of 5, based on 150 votes

Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro" - A tantalizing dish that combines succulent jumbo shrimp with creamy coconut milk, tangy tomatoes, and aromatic cilantro. This flavorful recipe promises a delightful blend of flavors and textures that will transport your taste buds to a tropical paradise. Get ready to savor the perfect balance of garlic, spice, and freshness in every bite!

Serving suggestions/tips:

Serve the Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro over steamed rice or with crusty bread for a complete meal. Garnish with additional cilantro and a squeeze of fresh lime juice for added brightness.



Prep Time


Total Time







Shrimp Lunch Dinner Main meal Moderate Seafood Dairy-Free Gluten-free Dairy-free Low-carb High-protein Paleo Keto Whole30 Pescatarian Shellfish Healthy Quick and Easy Coconut Milk Tomatoes Cilantro Garlic Bell Pepper Lime Scallions Nut-free Soy-free Egg-free Sugar-free Low-calorie Flavorful Weeknight dinner One-pot meal Tropical flavors Balanced meal


  • 1 lb jumbo shrimp, peeled and deveined

  • 1 tsp extra virgin olive oil

  • 1 red bell pepper, sliced thin

  • 4 scallions, thinly sliced (white and green parts separated)

  • ¼ cup cilantro, chopped

  • 4 cloves garlic, minced

  • Sea salt, to taste

  • ½ tsp crushed red pepper flakes

  • 3 tomatoes, diced

  • 14 oz unsweetened coconut milk

  • ½ lime, squeezed


  1. In a large skillet, heat the extra virgin olive oil over medium heat.

  2. Add the sliced red bell pepper and the white parts of the scallions to the skillet. Sauté for about 2 minutes until they start to soften.

  3. Add the minced garlic and sauté for another 30 seconds until fragrant.

  4. Add the jumbo shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.

  5. Season with sea salt and crushed red pepper flakes according to your taste preferences.

  6. Add the diced tomatoes and cook for an additional 2 minutes until they begin to soften.

  7. Pour in the unsweetened coconut milk and bring the mixture to a simmer. Let it cook for about 5 minutes to allow the flavors to blend together.

  8. Stir in the cilantro and the green parts of the scallions. Cook for another minute.

  9. Squeeze the juice of half a lime over the shrimp mixture and give it a final stir.

  10. Remove the skillet from the heat and let it rest for a couple of minutes to thicken.

  11. Serve the Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro over rice or with crusty bread.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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