---
title: Garlic-Lime Shrimp with Coconut Broth
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/garlic-lime-shrimp-with-coconut-broth-66f2d7651e86f3e65846f9f2
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Shellfish, Tree Nuts, Milk]
tags: [Kid Friendly, New, Seafood, Quick]
rating: 4.5
rating_count: 341
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the dish's flavors, though some found it mild; adding chili flakes or sweet chili sauce can boost the taste
  - theme: Ease of prep
    text: While most found it easy to make, some noted it took longer than expected to prepare
image: "https://images.recipes.furrysalamander.com/garlic-lime-shrimp-with-coconut-broth.avif"
---
@green bell pepper{1%unit}
@veggie stock concentrate{1%unit}
@tomato paste{1%tbsp}
@chicken stock concentrate{1%unit}
@shrimp{1%lb}
@garlic{4%cloves}
@coconut milk{1%can}
@tomato{1%unit}
@lime{2%unit}
@scallions{4%unit}
@jasmine rice{1%cup}
@cooking oil{1%tbsp}
@olive oil{1%tbsp}
@butter{2%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}
@water{1%cup}

Wash and dry all produce.

Cook jasmine rice according to package directions. While rice cooks, zest and quarter lime. Peel and mince garlic.

Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Core and dice green bell pepper into ½-inch pieces.

Heat butter and a drizzle of cooking oil in a #medium pot{} over medium-high heat. Add green bell pepper and cook, stirring occasionally, until pepper softens slightly ~{3%minutes}. Add scallion whites and remaining garlic. Cook, stirring, until fragrant ~{30%seconds}.

Thoroughly shake coconut milk in containers before opening. Add coconut milk, veggie stock concentrate, chicken stock concentrate, tomato paste, and water to pot. Season generously with salt and black pepper. Bring to a boil, then cover and reduce heat to medium low.

Once coconut broth has simmered ~{8%minutes}, increase heat to medium. Add shrimp and lime marinade to pot with coconut broth. Stir to combine, then partially cover and cook until shrimp are opaque ~{2%minutes}.

Fluff rice with a fork; stir in butter and olive oil until melted. Divide between bowls, top with shrimp, broth, diced tomato, scallion greens, and a squeeze of fresh lime juice.