Tuesday, March 12, 2013

Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro

I'm not usually one to cook with coconut milk. I like coconut milk ok, but it's definitely not a flavor I seek out on a regular basis. I've been craving different flavors lately though that I usually don't like or gravitate towards. Like fruit and meat. Fruit and salad. Veggies that I normally shy away from (I made roasted cauliflower this week!). And coconut milk.

Which brings me back to this Thai-inspired dish. I'm loving the thick, creamy sauce that the coconut milk provides. There's a bit of heat from crushed red pepper. A touch of acidity from the tomatoes. And of course, the undeniably wonderful tenderness of shrimp. The original recipe also doesn't call for mushrooms (which I added for more veggie-power), but I think they make a wonderful addition.

If you are looking to step away from the hum-drum-ness of the same old, same old, do try this exotic dish. You won't regret it.


cooking spray
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
8 oz mushrooms, sliced
3 garlic cloves, minced
4 scallions, thinly sliced (green and white parts separated)
1/2 tsp kosher salt
1/2 tsp crushed red pepper
14.5 oz can of diced tomatoes
14 oz of light coconut milk
2 tbsp lime juice
Minced cilantro (topping)
Hot, cooked rice


1. Heat a large skillet over medium-high heat. Once hot, and in batches, sear shrimp 1-2 minutes on each side, or until lightly browned. Remove from pan once browned. When finished searing shrimp, wipe pan out with a paper towel.
2. Heat olive oil in same skillet over medium heat. Add mushrooms to pan, and cook 3-4 minutes. Add garlic, white parts of scallions, salt, and crushed red pepper to the pan. Cook 1 minute.
3. Add tomatoes and coconut milk to the pan. Cover the pan, and simmer for 10 minutes, or until sauce has slightly thickened. Uncover. Add shrimp to the pan, cook for 1 minute. Remove from heat, stir in lime juice.
4. To serve, spoon shrimp mixture and broth over hot, cooked rice. Garnish with green parts of scallions and cilantro.

Recipe adapted from Skinnytaste

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