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Shrimp in Coconut Tomato Cream

  • 4servings
  • 19minutes
  • 547calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon Melt® Organic Buttery Spread

  2. 1 (1 1/2 inch) piece ginger, peeled, minced

  3. 2 cloves garlic, minced

  4. 1 bunch scallions, thinly sliced

  5. 1 jalapeno pepper, seeded, minced

  6. 1 1/2 teaspoons lemon zest

  7. 1 teaspoon fish sauce

  8. 1/2 teaspoon salt

  9. Freshly ground pepper

  10. 1 (13 ounce) can coconut milk

  11. 1 lime leaf

  12. 1 (14 1/2 ounce) can diced tomatoes, drained

  13. 3 pounds shrimp, peeled, deveined

  14. 1 lime, juiced

  15. 1/4 cup minced cilantro

  16. 4 teaspoons sesame chili oil

Instructions Jump to Ingredients ↑

  1. Heat Melt® 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.

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