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Garlic Shrimp in Coconut Lime Sauce

April 22, 2016 By Claira

A slightly spicy shrimp stew that is cooked in a creamy coconut broth. It is a great weeknight meal since it comes together so fast!

A slightly spicy, shrimp stew that is cooked in a coconut broth. It is a great weeknight meal as it comes together so fast!

I really do not think food can get much better than this dish. Like I mentioned it is super fast to put together and is incredibly delicious. That is the great thing about shrimp dishes they usually come together very fast as shrimp only take a few minutes to cook. It has this great combination of creamy coconut milk,  tomatoes,red peppers,garlic and a touch of lime and cilantro. All of this seriously makes for the most amazing dish. Serve it over rice and you have this soul warming dish that isn’t too heavy. 

My only suggestion is if you do not like things too spicy then I would do less than 1 tsp of red pepper flakes. Also, you can use full fat or lite coconut milk in this dish. I have used both and find that it comes out just as amazing either way.

A slightly spicy, shrimp stew that is cooked in a coconut broth. It is a great weeknight meal as it comes together so fast!

Garlic Shrimp in Coconut Lime Sauce
 
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Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
A slightly spicy, shrimp stew that is cooked in a coconut broth. It is a great weeknight meal as it comes together so fast!
Author: Two Sisters Kitchens
Serves: 4
Ingredients
  • 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
Instructions
  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.
3.5.3208

Adapted from Fine Cooking. 

A slightly spicy, shrimp stew that is cooked in a coconut broth. It is a great weeknight meal as it comes together so fast!

For more shrimp recipes, try these:

Oven Baked Shrimp Fajitas 

These might be the BEST fajitas you will ever try. You get all of the smokey flavor, but without all of the smoke! The spices are just perfect and they are so simple to make.

Spicy Shrimp Bowls

Spicy Shrimp Burrito Bowls recipe with cilantro lime rice and a corn black bean salsa. They are so good and make the perfect weeknight meal!

Zucchini Noodle Shrimp Stir-Fry

A healthy Asian inspired vegetables and shrimp stir-fry! Easy and healthy stir-fry with shrimp and spiralized zucchini; all in a simple stir fry sauce.

 Garlic Shrimp in Coconut Lime

A slightly spicy, shrimp stew that is cooked in a coconut broth. It is a great weeknight meal as it comes together so fast!

Filed Under: 30 Minute Meals, All Recipes, Entree, Fish & Seafood Tagged With: entree, shrimp, stew

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Comments

  1. Alexandra says

    May 1, 2016 at 8:29 am

    I LOVE coconut milk-based sauces. They’re so creamy, flavorful and luxurious 🙂

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