Skip to main content New this month
Get the Allrecipes magazine

Shrimp in Coconut Tomato Cream

Rated as 4 out of 5 Stars

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

Ingredients

34 m servings 547 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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

Nutrition Facts


Per Serving: 547 calories; 28.7 g fat; 13.2 g carbohydrates; 59.7 g protein; 518 mg cholesterol; 1251 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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...