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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