Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
- 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
- 4 cloves garlic, minced
- 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)*
- 1/2 lime, squeezed
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cilantro (1/2 cup)
- Garlic (4 cloves)
- Lime, squeezed (1/2)
- Red bell pepper, thin (1)
- Scallions (4)
- Tomatoes (1 14.5 oz can)
- Seafood
- Shrimp, jumbo (1 1/4 lbs)
- Canned Goods
- Coconut milk, light (1 14 oz can)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra virgin (1 tsp)
- Red pepper flakes (1/2 tsp)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published February 16, 2010 (3 years ago).
75 people saved this recipe.
