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Creamy Garlic Shrimp in Coconut Milk with Tomatoes and Cilantro

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a quick stew cooked in a light, tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the delicious broth.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a bright, aromatic shrimp stew simmered in a light tomato-coconut broth with a touch of lime and fresh cilantro. It’s fast and easy enough for a weeknight meal yet elegant enough to serve guests. For the best experience, serve it over a small scoop of brown basmati rice to soak up the flavorful broth.

To make cooking smoother, chop all vegetables and measure ingredients before you begin. Open the canned tomatoes and coconut milk ahead of time so everything is ready when you need it.

Garlic Shrimp in Coconut Milk with tomatoes and cilantro served over rice

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

A quick shrimp stew featuring succulent shrimp simmered in a fragrant tomato and light coconut milk broth, accented with lime and fresh cilantro. This dish comes together in about 30 minutes and makes a satisfying, healthy dinner any night of the week.
A quick shrimp stew cooked in a tomato coconut broth with lime and cilantro
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 4 servings
Serving Size: about 1 to 1 1/2 cups

Ingredients

  • 1 1/4 lbs peeled and deveined jumbo shrimp (weight after peeled)
  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup chopped cilantro
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 tsp crushed red pepper flakes, or to taste
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk
  • 1/2 lime, juiced

Instructions

  1. Heat the olive oil in a medium pot over medium-low heat. Add the diced red bell pepper and sauté until softened, about 3–4 minutes.
  2. Add the white parts of the scallions, 1/4 cup of the chopped cilantro, the minced garlic, and the crushed red pepper flakes. Cook for about 1 minute until fragrant, stirring to prevent burning.
  3. Pour in the diced tomatoes (with their juices), the light coconut milk, and 1/2 teaspoon kosher salt. Increase the heat to bring the mixture to a gentle boil, then reduce the heat, cover, and simmer for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
  4. Add the shrimp to the simmering sauce and cook 5–6 minutes, or until the shrimp are opaque and cooked through. Avoid overcooking to keep shrimp tender.
  5. Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed.
  6. Divide among four bowls (about 1 to 1 1/4 cups per serving). Garnish with the reserved scallion greens and the remaining cilantro. Serve immediately with brown basmati rice or crusty bread to soak up the broth.

Notes

Adapted from Fine Cooking.

For best results, prepare all ingredients before you start: chop the pepper, slice the scallions, mince the garlic, and open the canned goods. Light coconut milk keeps the dish lighter while preserving the creamy texture. If you prefer a richer stew, use regular coconut milk instead.

Tips, Variations & Serving Suggestions

Tip: Use medium heat and keep a close eye on the shrimp—shrimp cook quickly and are best when just opaque. If the sauce is too thin after simmering, remove the lid and cook uncovered a few extra minutes to reduce.

Substitutions: Swap shrimp for firm white fish fillets cut into chunks, or use scallops for a slightly different texture. If you want more heat, add a chopped jalapeño with the peppers or increase the red pepper flakes.

Make it a meal: Serve over brown basmati rice, quinoa, or cauliflower rice for a lower-carb option. A simple side salad or steamed greens pairs nicely with the bright, coconut-tinged broth.

Storage: Leftovers keep well refrigerated for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the shrimp; if needed, add a splash of water or broth to loosen the sauce.

Nutrition (per serving)

Serving: about 1–1 1/2 cups | Calories: 267 kcal | Carbohydrates: 9.5 g | Protein: 30 g | Fat: 10.5 g | Saturated Fat: 6 g | Cholesterol: 215 mg | Sodium: 397 mg | Fiber: 1.5 g | Sugar: 3.5 g

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