Garlic Shrimp in Coconut Milk

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little cauliflower rice to soak up the broth.

PREP TIME: 10 mins

COOK TIME: 20 mins

TOTAL TIME: 30 mins

Ingredients

1 1/4 lbs peeled and deveined jumbo shrimp (weight after peeled)

1 tsp olive oil

1 red bell pepper (diced)

4 scallions (thinly sliced, white and green parts separated)

1/2 cup chopped cilantro

4 cloves garlic (minced)

1/2 teaspoon kosher salt

1/2 tsp crushed red pepper flakes (or to taste)

14.5 oz can diced tomatoes

14 oz can light coconut milk

1/2 lime (squeezed)

Instructions

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 1 minute. Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat (mediam) 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.