Garlic Shrimp in Coconut Milk

Here’s a delic dinner entree you can knock out in about 30 minutes.  I like using fresh tomatoes, but you can easily substitute a can of chopped tomatoes.  The fresh cilantro is key.  Don’t try to substitute dried.  I served it with Califlower “rice”, but you can use real rice or another grain, if you’re not on a whole30 diet.  But you need something to soak up all the delicious sauce.

Garlic Shrimp in Coconut Milk


  • 1 lb shrimp peeled and deveined
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper julienned
  • 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
  • 1 lb diced tomatoes
  • 14 oz can coconut milk
  • 1/4 cup lime juice


  • 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 and cook until no longer runny.
  • Add the 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 lime juice.
  • To serve, divide equally among 4 bowls and top with scallions and cilantro.


Adapted from Fine Cooking

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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