Garlic Shrimp in Coconut Milk

Here’s a delic dinner entree you can knock out in about 30 minutes.  I like using fresh tomatoes, but you can easily substitute a can of chopped tomatoes.  The fresh cilantro is key.  Don’t try to substitute dried.  I served it with Califlower “rice”, but you can use real rice or another grain, if you’re not on a whole30 diet.  But you need something to soak up all the delicious sauce.

Garlic Shrimp in Coconut Milk
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  1. 1 lb shrimp, peeled and deveined
  2. 1 tsp extra virgin olive oil
  3. 1 red bell pepper, julienned
  4. 4 scallions, thinly sliced, white and green parts separated
  5. 1/2 cup cilantro
  6. 4 cloves garlic, minced
  7. kosher salt (to taste)
  8. 1/2 tsp crushed red pepper flakes (to taste)
  9. 1 lb diced tomatoes
  10. 14 oz can coconut milk
  11. 1/4 cup lime juice
  1. 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.
  2. Add tomatoes and cook until no longer runny.
  3. Add the coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
  4. Add shrimp and cook 5 minutes. Add lime juice.
  5. To serve, divide equally among 4 bowls and top with scallions and cilantro.
Adapted from Fine Cooking
Adapted from Fine Cooking
Better Done Yourself

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