Garlic Shrimp in Coconut Lime Tomato Sauce {Quick and Healthy Dinner!}

This quick and healthy garlic shrimp in coconut lime tomato sauce dish is delicious- it’s a perfectly unassuming and fast shrimp dish!

Wow, talk about the power of a completely unassuming (and super fast!) shrimp dish. This is incredibly delicious. Incredibly. Delicious.

And did I mention super speedy? That’s the great thing about shrimp; you can usually count on it being a pretty quick meal to throw together and I never, ever complain about that. Do you?

I happen to love shrimp more than life itself. It’s definitely in my top-foods-ever category. And it’s because of recipes like this – the tasty, quick and really healthy ones – that keep me coming back for more.

The combination of light and creamy coconut milk with tomatoes, garlic, a hint of lime and cilantro…well, it’s phenomenal. Light and fresh and fantastic.

The sauce is definitely on the saucy side of things so serving this in shallow bowls so the beautiful, warm rice can soak up the wonderful sauciness is a really good idea.

Consider yourself warned.

One Year Ago: Simple Barley Pilaf
Two Years Ago: Whole Wheat Dinner Muffins
Three Years Ago: Chicken Tikka Masala

Garlic Shrimp in Coconut Lime Tomato Sauce

Yield: 6 servings

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

5 stars (7 ratings)

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Ingredients

• 2 pounds jumbo shrimp, peeled and deveined
• 1 tablespoon extra-virgin olive oil
• 1 large red bell pepper, finely chopped
• 6 green onions, white and green parts thinly sliced
• 1 cup chopped cilantro
• 6 cloves garlic, finely minced
• Salt and pepper to taste
• ½ to 1 teaspoon crushed red pepper flakes, optional
• 2 cans (14.5-ounces each) diced tomatoes, undrained
• 2 cans (14-ounces each) light coconut milk
• 1 tablespoon fresh lime juice, from about 1 lime
• Hot cooked basmati, jasmine or long-grain rice for serving

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Instructions 

• In a medium saucepan, heat the olive oil on medium and add the red peppers, cooking until crisp-tender, about 2-3 minutes. Add the sliced green onions, both white and green parts, 1/2 cup of the cilantro, red pepper flakes (if using) and garlic. Cook, stirring constantly, for 1-2 minutes until fragrant.
• Add the tomatoes, coconut milk and salt to taste (I used about 1 teaspoon). Bring the mixture to a simmer and cook for 10-15 minutes to help develop the flavors and reduce the sauce just slightly.
• Add the shrimp and cook for 4-5 minutes until the shrimp are pink and tender (overcooking the shrimp will make them tough so keep a close eye on the mixture).
• Stir in the lime juice. Serve immediately over hot, cooked rice garnishing with the remaining cilantro. This makes a soupier-type mixture so deep plates or bowls would be best for serving.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the coconut shrimp mixture (but thdo not include the rice). 

Author: Mel

Course: Main Course

Cuisine: American

Method: Stovetop

Serving: 1 Serving, Calories: 281kcal, Carbohydrates: 15g, Protein: 22g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 191mg, Sodium: 1176mg, Fiber: 3g, Sugar: 5g

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Recipe source: adapted from Skinny Taste {I doubled the recipe and adapted ingredients accordingly, added all parts of green onion to the mixture to saute, edited lime juice amount, simmered uncovered, etc.}

Other Shrimp Recipes:

Shrimp and Mango Lettuce Wraps {20-Minute Meal}

Baked Crispy Shrimp Tacos

Easy Shrimp Pesto Pasta with Sun-Dried Tomatoes

Creamy White Sauce Shrimp Enchiladas