Chicken and Shrimp in Coconut Lime Tomato Sauce

Chicken and Shrimp in Coconut Lime Tomato Sauce ~ join me in coconut lime tomato sauce heaven


This jambalaya style dish definitely satisfies the tastebuds.

Even without the chicken and shrimp it would be delicious.  {The original recipe is for shrimp only, but I added chicken and I’m glad I did.  It gave it a good balance of proteins.}

The sauce is what absolutely seals the deliciousness deal ~ it’s creamy and slightly spicy with a hint of lime and cilantro.  But it’s quite thin, so serve it up in a bowl with rice.

And then join me in Coconut Lime Tomato Sauce heaven.


Chicken and Shrimp in Coconut Lime Tomato Sauce


  • 1 pound fresh or frozen shrimp, thawed if frozen {I use frozen, fully cooked}
  • 1 pound chicken breasts, cut up into large bite-sized chunks
  • 1 tablespoon olive oil
  • 1 tablespoon red bell pepper, finely chopped
  • 6 green onions, thinly sliced
  • 1 cup chopped cilantro, divided
  • 6 cloves garlic, minced
  • 1 teaspoon kosher salt {or sea or table salt}
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cans diced tomatoes, undrained
  • 2 cans coconut milk {regular or light}
  • 1 tablespoon fresh lime juice
  • Hot, cooked rice for serving


  1. In a large saucepan or Dutch oven, heat the olive oil on medium heat and add the red pepper. Cook until crisp-tender, about 2-3 minutes.
  2. Add the sliced green onions, 1/2 cup of the cilantro, red pepper flakes, and garlic. Cook, stirring constantly for 1-2 minutes.
  3. Add the tomatoes, coconut milk, and salt.
  4. Bring the mixture to a simmer and cook for 10-15 minutes to blend the flavors and slightly reduce the sauce.
  5. In a separate pan, cook the chicken.
  6. Add the chicken to the sauce mixture.
  7. If using frozen shrimp, remove the tails and add to the sauce mixture.
  8. If using fresh shrimp, add it to the mixture and cook until the shrimp are pink and tender.
  9. Stir in the lime juice.
  10. Serve in bowls over rice and garnish with the remaining cilantro.

Recipe source: adapted from Skinny Taste and Mel’s Kitchen Cafe.


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