GF/DF/SF
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
4 servings
porzioni10 minutes
tempo di preparazione30 minutes
tempo totaleIngredienti
1 1/4 lbs peeled and deviened 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 ½ oz can diced tomatoes
14 oz can light coconut milk
1/2 lime (squeezed)
Istruzioni
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 1/2 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.
Nutrizione
Dimensione della Porzione
1 -1/2 cups
Calorie
267 kcal
Grassi Totali
10.5 g
Grassi Saturi
6 g
Grassi Insaturi
-
Grassi Trans
-
Colesterolo
215 mg
Sodio
397 mg
Carboidrati Totali
9.5 g
Fibra Alimentare
1.5 g
Zuccheri Totali
3.5 g
Proteine
30 g
4 servings
porzioni10 minutes
tempo di preparazione30 minutes
tempo totale