We hadn’t had shrimp in a long time and I needed something quick to prepare. Shrimp its was! This was soooo good! Served it over brown rice. Will definitely be making this again! (I didn’t have a red pepper so I left it out)
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Adapted from skinnytaste.com
1 1/4 lbs jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed
In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
Add shrimp and cook 5 minutes. Add lime juice.
To serve, divide equally among 4 bowls and top with scallions and cilantro.