Shrimp in Coconut Tomato Cream

Shrimp in Coconut Tomato Cream

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"Shrimp simmered in a creamy citrus, coconut milk, and tomato sauce are served over hot rice in this easy but elegant dinner."
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34 m servings 547 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 59.7 g
  • 119%
  • Cholesterol:
  • 518 mg
  • 173%
  • Sodium:
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat Melt(R) 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.


  • Created by Mark Graham, Professional Chef



This recipe has a good basis. I changed a few things based on what I had available. I used regular margarine, white onion instead of scallions and ginger spice. I also made it with noodles as a...

This was one of the best shrimp recipes I have ever cooked. The only thing I changed was the rice to noodles. I am sure rice would have been just as good. I also cut my shrimp small because we g...

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