A quick shrimp stew cooked in a 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 broth.
Ingredients For Garlic Shrimp In Coconut Milk Recipe
1.25 pound peeled and deviened jumbo shrimp, weight after peeled
1 teaspoon olive oil
1 red bell pepper, diced
4 scallions, thinly sliced, white and green parts separated
0.5 cup chopped cilantro
4 cloves garlic, minced
0.5 teaspoon kosher salt
0.5 As required tsp crushed red pepper flakes
14.5 ounce can diced tomatoes
14 ounce can light coconut milk
0.5 lime, squeezed
Nutrition value
799
calories per serving
61 g Fat36 g Protein28 g Carbs15 g FiberOther
Current Totals
61 g Fat
36 g Protein
28 g Carbs
15 g Fiber
MacroNutrients
Carbs
28 g
Protein
36 g
Fiber
15 g
Fats
Fat
61 g
Vitamins & Minerals
Calcium
165 mg
Iron
5 mg
Vitamin A
1851 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
109 mcg
Vitamin B12
3 mcg
Vitamin C
86 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
134 mg
Manganese
3 mg
Phosphorus
420 mg
Selenium
60 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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