Simple Shrimp in Coconut Milk with Tomatoes

I had half a can of light coconut milk in the fridge and knew I needed use it today.  It has been there for 2 days and that is my limit for opened canned goods.

I found this recipe on Gina's Skinny Recipes and it looked fabulous.  I halved the ingredients and made a few minor changes.

Red bell peppers were just too dear at my local produce market this morning, so I found the 'reddest' green one there, and decided it would have to do.  I also subbed lemon juice for the lime, and used fewer shrimp.  I did, however, keep the cilantro and normally I wouldn't cause it isn't my favorite flavor... but it looked like it would be required here... and I think it was. 

Lovely dish - put it on your must make list.  Here is my version:



Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Makes 2 servings

• 20 jumbo shrimp, cooked, peeled and deveined
• 1/2 tsp extra virgin olive oil
• 1/2 medium green bell pepper, sliced thin
• 2 large green onions, thinly sliced, white and green parts separated
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 1 dash  salt (to taste)
• 1/4 tsp crushed red pepper flakes (to taste)
• 1 cup  canned diced tomatoes
• 1/2 can (14 oz can) light coconut milk
• 1/2 Tbs lemon juice

1. In a medium pot, heat oil on low. Add green pepper and sauté until soft (about 4 minutes).
2. Add the white part from the onions, half the cilantro, the red pepper flakes and garlic.
3. 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 heat through, about 2 mintutes.
6. Add lemon juice.
7. To serve, divide equally and ladle over rice in 2 bowls; top with the green part of the onions and the remainder of the cilantro.

Gina suggests serving this over rice to soak up the sauce, and I used white rice because The Captain likes it best.  This dish was a big hit and it is pretty enough to serve to company.


Per serving.  This does not include the rice.
Weight Watchers P+ =  3.
Calories 129; Protein 10g; Carbohydrate 13g; Fat 5g; Fibre 2g

Printable Recipe