Coconut Lime Shrimp – Deliciously creamy shrimp cooked in an amazing coconut lime sauce with tomatoes and peppers, and served over noodles or rice.
Hi ya! I’ve got a super simple, healthy, and ridiculously flavorful dinner for you riiiight here! What are YOU up to? Dyeing some eggs? I gotta get on that today. I just keep pushing it to “tomorrow”… and we all know how that turns out.
Problem though. I’m dyeing the eggs au naturelle – boiling water with veggie scraps, another pot with boiling wine, all of that until water turns colors. Then comes the overnight dyeing part before you get a good, deep colored egg. It’s gonna take some time and that’s the problem; time! Where can I buy me some of that time?
But yeah, you probably came here to read about coconut lime shrimp… ♀️ Let’s get on that before I get a comment about, “who gives a bleeeeep about your egg dye!!! gimme the recipe!!!”.
Pretty shrimp, I ❤️ you!
One of our absolute favorite comfort meals is this Creamy Lemon Shrimp Pasta, a meal we could probably eat every week and never get tired of it. Thus a version of that, but with lime and coconut, shouldn’t surprise anyone as to why we love-love-love it.
As well as:
This is how it all starts – with onions, garlic, tomatoes and hot peppers. I use a banana-type chili pepper that’s packed with a bit of heat, but you can definitely reach for the poblanos or jalapenos. Of course for those that can’t handle the heat, use a sweet pepper, please.
The only thing left to do is add coconut milk and shrimp to the mix, boil ’em up, squeeze out all the lime juice possible, and ta-dahm! Like, seriously, so quick! 15 to 25 minutes with prep time and cook time.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 2 tablespoons vegetable oil
- 1 onion , diced
- 3 garlic cloves , minced
- 1 tomato , diced
- 1 green pepper (poblano, jalapeno, etc...), cut into thin rounds
- salt and fresh ground pepper , to taste
- 1 cup coconut milk
- 1 bag (16-ounces) medium shrimp, thawed, peeled and deveined
- 1 lime , juiced + lime wedges for serving
- 1/4 cup chopped cilantro or parsley , for serving
- prepared pasta or rice , for serving
- crushed red pepper , for garnish (optional)
- grated parmesan cheese , for garnish (optional)
Heat oil in a large frying pan over medium-high heat.
Cook onion for 1 to 2 minutes, or until it begins to soften.
Stir in garlic and cook until fragrant, about 30 seconds.
Add tomatoes and peppers; season with salt and ground pepper, and continue to cook for 2 to 3 minutes, or until tomatoes begin to soften.
Pour in the coconut milk and bring to a boil.
Add shrimp and continue to cook until shrimp are pink, about 4 minutes.
Remove from heat and stir in lime juice.
Spoon shrimp mixture over pasta or rice and sprinkle with cilantro.
Serve with lime wedges and a sprinkle of crushed red pepper OR grated parmesan cheese.
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