coconut shrimp tomatoes
A quick and flavorful shrimp stew cooked in a rich tomato-coconut broth with garlic, cilantro, and a hint of lime. This easy weeknight dinner is low-carb, gluten-free, and perfect served over rice or cauliflower rice.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.25 pounds jumbo shrimp peeled and deveined
- 1 teaspoon olive oil
- 1 red bell pepper diced
- 4 scallions thinly sliced, whites and greens separated
- 0.5 cup cilantro chopped, plus more for garnish
- 4 cloves garlic minced
- 0.5 teaspoon kosher salt
- 0.5 teaspoon crushed red pepper flakes or to taste
- 14.5 ounce diced tomatoes canned
- 14 ounce light coconut milk canned
- 0.5 lime juiced
Instructions
Preparation Steps
- In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
- Add scallion whites, 0.25 cup cilantro, garlic, and red pepper flakes. Cook 1 minute, stirring frequently.
- Pour in diced tomatoes, coconut milk, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes to blend flavors and thicken sauce.
- Stir in shrimp and cook uncovered for 5-6 minutes, until shrimp are opaque and fully cooked through.
- Squeeze in lime juice and stir to combine.
- Divide equally among 4 bowls (about 1.25 cups per serving). Garnish with remaining scallion greens and additional cilantro.
Notes
For extra heat, add more crushed red pepper flakes. For a creamier texture, use full-fat coconut milk. Leftovers store well in the fridge for up to 2 days.