Garlic Shrimp in Coconut Milk & Tomatoes
from Skinnytaste
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
PREP TIME:10 mins COOK TIME:20 mins TOTAL TIME:30 mins
This is just as good with any white fish or shrimp. I like to use mint and basil instead of cilantro when available.
Ingredients 1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled) OR any white fish
1 tsp olive oil
1 red bell pepper (diced)
4 scallions (thinly sliced, white and green parts separated)
1/2 cup chopped cilantro, basil and/or mint (any combo you like)
4 cloves garlic (minced)
1/2 teaspoon kosher salt
1/2 tsp crushed red pepper flakes (or to taste)
14.5 oz can diced tomatoes14 oz can light coconut milk
1/2 lime (squeezed)
brown jasmine rice & steamed broccoli (for serving)
In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes. Add scallion whites, garlic and red pepper flakes, cook 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 flavors 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.
not including rice or broccoli:
Serving: 1-1/2 cups, Calories: 267kcal, Carbohydrates: 9.5g, Protein: 30g, Fat: 10.5g, Saturated Fat: 6g, Cholesterol: 215mg, Sodium: 397mg, Fiber: 1.5g, Sugar: 3.5g https://www.skinnytaste.com/garlic-shrimp-in-coconut-milk-tomatoes/
https://www.skinnytaste.com/garlic-shrimp-in-coconut-milk-tomatoes/