Shrimp in Coconut Milk and Tomatoes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.4
  • Total Fat: 5.3 g
  • Cholesterol: 216.6 mg
  • Sodium: 671.6 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 31.4 g

View full nutritional breakdown of Shrimp in Coconut Milk and Tomatoes calories by ingredient
Report Inappropriate Recipe

Submitted by:


adapted from
adapted from

Number of Servings: 4


    1 tsp olive oil
    1 small sweet onion, diced
    1 small red bell pepper, diced
    .5 cup cilantro
    4 cloves garlic, minced
    13 oz can diced tomatoes
    13.5 oz can light coconut milk
    1 cup low sodium chicken broth
    2 cups frozen spinach
    1.25 lb medium cooked shrimp, peeled
    juice of one lime.


Serve over brown rice!


Heat oil in a large saucepan over low-medium heat.
Saute onion and pepper until tender, about 5 minutes.
Add cilantro and garlic and cook additional 1 minutes.
Add tomatoes, coconut milk, chicken broth and spinach. Increase heat to medium and let heat through, about 10 minutes.
Add shrimp and lime juice. Turn heat off and let sit until shrimp are warmed through, about 1 minute.

Serving Size: makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user POPSECRET.

TAGS:  Fish |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.