Garlic shrimp in coconut milk, tomatoes and cilantro


Peeled and deveined jumbo shrimp
(weight after peeled) 1 1/4 lbs
Olive oil 1 tsp.
Red bell pepper, diced 1
Scallions, thinly sliced, white and greenparts separated 4
Chopped cilantro ½ cup
Garlic, minced 4 cloves
Kosher salt ½ tsp
Crushed red pepper flakes (or to taste) ½ tsp
Diced tomatoes 14.5 oz can
Light coconut milk 14 oz can
Lime, squeezed ½


In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook for 1 minute.
Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavours blend and to thicken the sauce.
Add shrimp and cook 5 to 6 minutes, until opaque and cooked through. Add lime juice.
To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

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