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yield 6 SERVINGS prep time 30 MINUTES cook time 17 MINUTES total time 47 MINUTES

Coconut Milk Shrimp is a delicious low-carb dinner when served over cauliflower rice, or use regular rice if you prefer! 

INGREDIENTS

  •  1 lb. frozen shrimp, thawed overnight in fridge and drained well (see notes) 
  •  1 can petite-diced tomatoes, drained well 
  •  4 cups Cauliflower Rice for serving (see notes) 
  •  1 large red bell pepper, sliced into short strips 
  •  2 cups sugar snap peas, sliced lengthwise on the diagonal 
  •  1 T olive oil (plus more for cauliflower rice is using) 
  •  1 1/2 cups sliced green onion (see notes) 
  •  1/2 cup chopped cilantro (see notes) 
  •  1 T minced garlic 
  •  1/2 tsp. red pepper flakes (or less if you don’t like spicy) 
  •  1 can coconut milk (see notes) 
  •  1 tsp. salt for shrimp (plus more if desired) 
  •  2 T fresh squeezed lime juice (see notes) 

INSTRUCTIONS

  1. Thaw shrimp overnight in the refrigerator.
  2. At least 15-20 minutes before you want to cook, dump the shrimp into a colander and let them drain well. Pull off tails if your shrimp has them.
  3. Drain the tomatoes in a separate colander.
  4. While they’re draining, prepare Best Easy Cauliflower Rice if you’re serving the shrimp with that, or cook rice or plain cauliflower rice.
  5. Cut the red pepper into quarters lengthwise and cut away the stem area and all the seeds. Then cut each quarter crosswise into short strips.
  6. Cut the sugar snap peas into lengthwise strips, cutting on the diagonal and cutting each pea into 2 or 3 strips. (You may need to cut off the ends, although sometimes they’re soft.)
  7. Slice the green onions, chop the cilantro, chop the garlic (or use minced garlic from a jar which works fine), and measure out the red pepper flakes.
  8. Heat the olive oil in a large non-stick wok or frying pan over medium-high heat until the oil is shimmering. (I used my Green Pan Wok(affiliate link), but you can also use a large frying pan.)
  9. Add the sugar snap peas and stir-fry a minute or two, then add the peppers and stir-fry for 2-3 minutes more, or until the veggies are barely starting to soften.
  10. Then add the green onions, chopped cilantro, minced garlic, and red pepper flakes and stir-fry a minute more.
  11. Shake the can of coconut milk before you open it, then add the drained tomatoes and coconut milk to the pan, immediately turn the heat to medium-low, gently stir, and let the mixture simmer about 4-5 minutes to combine the flavors.
  12. While the veggie mixture simmers, pull the tails off the shrimp, put shrimp back in the colander and toss with the salt.
  13. When the veggie mixture has cooked enough to combine the flavors, add the shrimp and cook about 3 minutes, or just until the shrimp has barely turned pink. (Stir a little so each piece of shrimp gets cooked through, but remember they will continue to cook once you turn off the heat so stop cooking when you think they are not quite done.)
  14. Stir in lime juice to taste and season with salt as desired.
  15. Serve hot, over Best Easy Cauliflower Rice, rice, or other side dish of your choice, or just serve in a bowl as a stew.

NOTES

I used 21-25 count shrimp with shells and vein removed, and we pulled off the tails after we thawed the shrimp overnight. If you aren’t making the Best Easy Cauliflower Rice you will only need 1/2 cup sliced green onion. You can just use more green onion if you’re a cilantro hater. You can use light or full-fat coconut milk, but full-fat coconut milk has a lot more flavor. I used my fresh-frozen lime juice; use more or less to taste.

We served the spicy shrimp and veggies over Best Easy Cauliflower Rice, but you can serve over plain cauliflower rice, regular rice, rice noodles, or even eat it in a bowl as a stew. This cooks quickly, so you should have the cauliflower rice or other dish you’re serving it with ready when you begin the shrimp.

Recipe adapted from shrimp stew in coconut milk from Fine Cooking magazine, with lots of experimenting to get it just right!

NUTRITION INFORMATION:

YIELD: 6

SERVING SIZE: 1
Amount Per Serving:

  • CALORIES: 302
  • TOTAL FAT: 18g
  • SATURATED FAT: 13g
  • UNSATURATED FAT: 4g
  • CHOLESTEROL: 161mg
  • SODIUM: 1184mg
  • CARBOHYDRATES: 15g
  • FIBER: 4g
  • SUGAR: 6g
  • PROTEIN: 23g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.