Garlic Shrimp in Coconut Lime Sauce
Prep time
Cook time
Total time
A slightly spicy, shrimp stew that is cooked in a coconut broth. It is a great weeknight meal as it comes together so fast!
Serves: 4
  • 1½ Tbs. coconut oil or olive oil
  • 2 large red bell pepper, sliced into very thin 1-inch-long strips
  • 4 scallions, thinly sliced
  • ⅓ cup chopped fresh cilantro
  • 6 large cloves garlic, finely chopped
  • 1 tsp. crushed red pepper flakes (less for less spicy)
  • 14.5-oz. can petite-diced tomatoes, drained
  • 14-oz. can coconut milk ( lite or regular both work fine)
  • ¾ tsp salt (or more to taste)
  • 1 lb.shrimp, peeled and deveined
  • 3 tablespoons lime juice(about 1½ limes)
  • Hot, cooked basmati,brown, jasmine or long-grain rice for serving
  1. In a large skillet, heat coconut oil on medium-low heat. Add in the sliced red peppers and saute for 4 minutes (or until soft) Add in the white parts of the scallions, ⅓ cup cilantro, red pepper flakes and garlic. Stir and cook for 1 minute.
  2. Add canned tomatoes, coconut milk and salt. Bring to a light boil, cover simmer on low for 7-10 minutes.
  3. Add shrimp and cook for 5 minutes. Add lime juice. Serve, over rice and sprinkle with greens onions and the extra cilantro.
Recipe by Two Sisters Kitchens at