THAI SHRIMP RECIPE COCONUT MILK RECIPES

Name: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
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)

GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO ...

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro ... image

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.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

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)

Steps:

In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
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.
Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
Add lime juice.
To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 267 kcal, CarbohydrateContent 9.5 g, ProteinContent 30 g, FatContent 10.5 g, SaturatedFatContent 6 g, CholesterolContent 215 mg, SodiumContent 397 mg, FiberContent 1.5 g, SugarContent 3.5 g

GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO ...

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro ... image

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.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

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)

Steps:

In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
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.
Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
Add lime juice.
To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

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