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Katie's Cucina

Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro

Ok, so I recognize that this is my second recipe from Skinny Taste in the past week, but the women has got some great low-calorie recipes, and no one in your house has to know that they are weight watchers recipes! It’s our little secret! If your craving Thai food this dish will definitely satisfy your cravings! 

Prep: 10 minutes
Cook: 15 minutes 
Serves: 4


  • 1 1/4 lbs jumbo shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro
  • 4 cloves garlic, minced
  • kosher salt
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)*
  • 1/2 lime, squeezed


1. In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

2. 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.

3. Add shrimp and cook 5 minutes. Add lime juice.

4. To serve, divide equally among 4 bowls and top with scallions and cilantro. 

Serving Suggestions: White or brown rice


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