Shrimp in Coconut Tomato Cream

Shrimp in Coconut Tomato Cream

2

"Shrimp simmered in a creamy citrus, coconut milk, and tomato sauce are served over hot rice in this easy but elegant dinner."

Ingredients

34 m servings 547 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 59.7 g
  • 119%
  • Cholesterol:
  • 518 mg
  • 173%
  • Sodium:
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Heat Melt(R) in large skillet over medium heat until very hot, about 3 minutes. Stir in ginger, garlic, scallions, and jalapeno; cook, stirring constantly, until very fragrant, about 2 minutes. Stir in zest, fish sauce, salt, pepper, coconut milk, lime leaf, and tomatoes. Cook until reduced slightly, about 8 minutes.
  2. Stir in shrimp, continue cooking until shrimp is pink and just cooked through, about 5 minutes. Serve atop plain rice; finish with fresh lime juice, cilantro, and sesame chili oil.

Footnotes

  • Created by Mark Graham, Professional Chef
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Reviews

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  1. 3 Ratings

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This recipe has a good basis. I changed a few things based on what I had available. I used regular margarine, white onion instead of scallions and ginger spice. I also made it with noodles as a...

This was one of the best shrimp recipes I have ever cooked. The only thing I changed was the rice to noodles. I am sure rice would have been just as good. I also cut my shrimp small because we g...