Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro - Powerful Handmade site

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Sharing is caring!

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

5 Smart Points267 Calories

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

I’ve been busy working on my cookbook, so I thought it would be a good idea to highlight this recipe from the archives. This is one of my favorite shrimp dishes, and perfect if you’re observing Lent.

Print Recipe

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

5 Smart Points267 calories

Total Time: 30 minutes

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

Ingredients:

  • 1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled)
  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup chopped cilantro
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 tsp crushed red pepper flakes (or to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk
  • 1/2 lime, squeezed

Directions:

  1. In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
  2. Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
  3. Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
  4. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
  5. Add lime juice.
  6. To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

Nutrition Information

Yield: 4 servings, Serving Size: 1 and 1/2 cups

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 6
  • Calories: 267
  • Total Fat: 10.5g
  • Saturated Fat: 6g
  • Cholesterol: 215mg
  • Sodium: 397mg
  • Carbohydrates: 9.5g
  • Fiber: 1.5g
  • Sugar: 3.5g
  • Protein: 30g

Adapted from Fine Cooking
6 PP5 SPLenten Friendly RecipesMain DishesRecipesSeafood Recipes
posted March 1, 2013 by Gina
164 Comments »
Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares