Tuesday, February 7, 2012

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

I found a tasty recipe to use up some extra coconut milk that we had on hand.  This recipe was originally on Skinnytaste.com.  This ended up having such a clean and crisp taste.  I loved it! Somehow we didn't have any lime juice, so I ended up using blood oranges.  Blood oranges are creepy! They actually have a red juice!


  • 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro - dry would work.  The taste of fresh cilantro was AMAZING!
  • 4 TB garlic (I am lazy and use the pre-minced kind from a jar)
  • kosher salt (to taste)
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)*
  • 1 blood orange, squeezed (1/2 in cooking, and 1/2 of the juice for when it's on the plate).


In a medium pot, heat oil on low. Add red peppers and sauté 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 orange juice.

To serve, divide equally among 4 bowls and top with scallions, cilantro, and orange juice.

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