Tomato Coconut Shrimp
Shrimp cooked with fresh diced tomatoes, garlic, ginger, and coconut milk over rice.
Ingredients
1 pound of shrimp
3 cloves minced garlic
3 tbsp grated ginger root
1 jalapeno diced
3 tbsp tomato paste
28 oz diced tomatoes ( 5-7 fresh vine tomatoes diced,) drained
13 oz coconut milk
2 oz olive oil
2 tsp corn starch + 1 tbsp water, as needed
1 lemon zest and juice to taste
Salt and pepper to taste
1 handful cilantro, chopped
Cooked white rice
Instructions
Get the rice started so it is cooked by the time the shrimp is finished cooking.
Heat oil in a large skillet over medium heat. Add garlic and ginger, stirring occasionally so it does not burn; about 5-7 minutes until it has some color and is aromatic
Add in the tomato paste, diced tomatoes, diced jalapeno, and coconut milk. Stir it well and let it come to a simmer. After 2-3 minutes add in the corn starch & water and mix to combine. If the broth is still a bit watery add in the same amount of corn starch and water as needed.
Add in the shrimp and, lower the heat, and allow it to simmer about 5-7 minutes until the shrimp turns pink.
Turn the heat off and zest in the lemon and stir it in to incorporate. Squeeze in the lemon juice and stir it in to incorporate. Salt and pepper it to taste.
Serve over the cooked rice and garnish with fresh chopped cilantro
About This dish
I stumbled upon a variation of this because I had some left over tomato paste that I did not want to go to waste. I made it before and added some of my touch to it; which turned out to be adding heat and tang. Starting out with aromatic ingredients sets the tone for a dish. If you nail browning the ginger and garlic in the beginning - their flavor will permeate the dish. It’s super important to not let them burn or the flavor will be ruined. I opted for fresh diced tomatoes vs canned to see the difference. The biggest difference is how much more pale the broth ends up vs canned tomatoes. Maybe preservatives make tomatoes a brighter red? I can never pass up fresh tomatoes if I have the chance. The tomatoes play a few roles here, not only for flavor but also as a thickening agent. Tomatoes will break down and thicken up whatever they are cooking in.
Shrimp is the star of the dish here, but you can definitely use this broth for any delicate seafood! Whether it be scallops, or fish - poach it in this and it will be just as tasty. If you can get it fresh, even better. But if you are in a hurry and don’t want to clean them you can always buy it frozen. I just recommend getting it uncooked so you can cook the shrimp in the broth and it take on more of its flavor.
Last is garnish - finishing this with fresh lemon zest and juice brightens up the dish. It compliments the sweetness of the coconut and tomato. It also gives some tang , playing off the spice of the jalapeno and pepper if you add any. Cilantro is totally optional, but if you like the taste, it just adds another dimension to the dish. Adding it in raw cuts through the creaminess of the broth.
