Shrimp in Coconut Tomato Cream

Shrimp in Coconut Tomato Cream

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    19 m
  • Ready In

    34 m
Recipe by  Melt Organic Buttery Spread

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat Melt® 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.

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Reviews (2)

Rate This Recipe
ValleyLily
2

ValleyLily

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 previous reviewer suggested, but based on the amount of liquid present, I'm thinking rice might be better. I had to add a fair amount of sugar to counteract all the salty ingredients. I also added curry powder to add more flavor. Otherwise, it was good.

mehouse
2

mehouse

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 get huge shrimp here near the gulf. While slicing to devain I just cut all the way through to split the shrimp. This is a keeper and a must do monthly recipe.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 547 cal
  • 27%
  • Fat
  • 28.7 g
  • 44%
  • Carbs
  • 13.2 g
  • 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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