Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Makes 2 servings


  • 20 jumbo shrimp, cooked, peeled and deveined
  • 1/2 tsp extra virgin olive oil
  • 1/2 medium green bell pepper, sliced thin
  • 2 large green onions, thinly sliced, white and green parts separated
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 1 dash  salt (to taste)
  • 1/4 tsp crushed red pepper flakes (to taste)
  • 1 cup  canned diced tomatoes
  • 1/2 can (14 oz can) light coconut milk
  • 1/2 Tbs lemon juice


  1. In a medium pot, heat oil on low. Add green pepper and sauté until soft (about 4 minutes).
  2. Add the white part from the onions, half the cilantro, the red pepper flakes and garlic.
  3. Cook 1 minute.
  4. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
  5. Add shrimp and heat through, about 2 mintutes.
  6. Add lemon juice.
  7. To serve, divide equally and ladle over rice in 2 bowls; top with the green part of the onions and the remainder of the cilantro.