Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro

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3.0
150 recipe ratings
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Shrimp Lunch Dinner Between 350 and 650 Main meal Moderate Seafood Dairy-Free Gluten-free

Serves

4

Prep Time

0.1 Minutes

Total Time

0.15 Minutes

Nutritional Facts

Amount per serving (4 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

1 lb jumbo shrimp, peeled and deveined (weight after peeled)

1 tsp extra virgin olive oil

1 red bell pepper, sliced thin

4 scallions, thinly sliced, white and green separated

¼ cup cilantro

4 cloves garlic, minced

sea salt to taste

½ tsp crushed red pepper flakes

3 tomatoes, diced

14 oz unsweetened coconut milk

½ lime, squeezed

Instructions

1. In a medium pot, heat oil on low. Add red peppers and saute until soft (about 4 min). add scallion whites, ¼ cup cilantro, red pepper flakes, and garlic. Cook for about 1 minute

2. Add tomatoes, coconut milk and salt to taste, cover and simmer on low for about 10 minutes to allow flavors to blend together and for the sauce to thicken.

3. Add shrimp and cook for about 5 minutes. Add lime juice

LEAVE A COMMENT
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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