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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.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

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

Ingredients

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

Directions

In a large skillet, heat the extra virgin olive oil over medium heat.
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.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the jumbo shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.
Season with sea salt and crushed red pepper flakes according to your taste preferences.
Add the diced tomatoes and cook for an additional 2 minutes until they begin to soften.
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.
Stir in the cilantro and the green parts of the scallions. Cook for another minute.
Squeeze the juice of half a lime over the shrimp mixture and give it a final stir.
Remove the skillet from the heat and let it rest for a couple of minutes to thicken.
Serve the Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro over rice or with crusty bread.