Garlic Shrimp In Coconut Milk, Tomatoes And Cilantro
Garlic Shrimp In Coconut Milk, Tomatoes And Cilantro could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. For $3.26 per serving, you get a main course that serves 5. One portion of this dish contains roughly 25g of protein, 8g of fat, and a total of 231 calories. 784 people were glad they tried this recipe. If you have canned tomatoes, jumbo shrimp, extra virgin olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Skinny Taste. Overall, this recipe earns a great spoonacular score of 82%. If you like this recipe, take a look at these similar recipes: Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro, Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro, and Honey Garlic Butter Shrimp In Coconut Milk with Fried Plantains.
Servings: 5
Ingredients:
14.5 oz can diced tomatoes
1/2 cup cilantro
1 tsp extra virgin olive oil
4 cloves garlic, minced
1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
kosher salt (to taste)
14 oz can light coconut milk (50% less fat)
1/2 lime, squeezed
1 red bell pepper, sliced thin
1/2 tsp crushed red pepper flakes (to taste)
4 scallions, thinly sliced, white and green parts separated
Equipment:
pot
bowl
Cooking instruction summary:
In a medium pot, heat oil on low. Add red peppers and saut until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.Add shrimp and cook 5 minutes. Add lime juice.To serve, divide equally among 4 bowls and top with scallions and cilantro.Adapted from Fine CookingPrint This5 SP 6 PP Lenten Friendly Recipes Main Dishes Recipes Seafood Recipesposted March 1, 2013 by Gina146 Comments
Step by step:
1. In a medium pot, heat oil on low.
2. Add red peppers and saut until soft (about 4 minutes).
3. Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
4. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
5. Add shrimp and cook 5 minutes.
6. Add lime juice.To serve, divide equally among 4 bowls and top with scallions and cilantro.Adapted from Fine Cooking
7. Print This5 SP 6 PP Lenten Friendly Recipes Main Dishes Recipes Seafood Recipesposted March 1, 2013 by Gina146 Comments
Nutrition Information:
covered percent of daily need
