Shrimp in Coconut Tomato Cream2 Reviews
- Prep: 15 min
- Cook: 19 min
- Ready In: 34 min
“Shrimp simmered in a creamy citrus, coconut milk, and tomato sauce are served over hot rice in this easy but elegant dinner.” - by Melt Organic Buttery Spread
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 547 cal
- 28.7 g
- 13.2 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 previ..." See moreous 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."
"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 hug..." See moree 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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