- 6
Ingredients
- 2 pounds jumbo shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- 1 large red bell pepper, finely chopped
- 6 green onions, white and green parts thinly sliced
- 1 cup chopped cilantro
- 6 cloves garlic, finely minced
- Salt and pepper to taste
- 1/2 to 1 teaspoon crushed red pepper flakes (optional)
- 2 cans (14.5-ounce each) diced tomatoes, undrained
- 2 cans (14-ounce each) light coconut milk
- 1 tablespoon fresh lime juice (from about 1 lime)
- Hot, cooked basmati, jasmine or long-grain rice for serving
Preparation
Step 1
In a medium saucepan, heat the olive oil on medium and add the red peppers, cooking until crisp-tender, about 2-3 minutes. Add the sliced green onions, both white and green parts, 1/2 cup of the cilantro, red pepper flakes (if using) and garlic. Cook, stirring constantly, for 1-2 minutes until fragrant.
Add the tomatoes, coconut milk and salt to taste (I used about 1 teaspoon). Bring the mixture to a simmer and cook for 10-15 minutes to help develop the flavors and reduce the sauce just slightly.
Add the shrimp and cook for 4-5 minutes until the shrimp are pink and tender (overcooking the shrimp will make them tough so keep a close eye on the mixture).
Stir in the lime juice. Serve immediately over hot, cooked rice garnishing with the remaining cilantro. This makes a soupier-type mixture so deep plates or bowls would be best for serving.