Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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)

Directions

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.

Nutrition

• Serving Size: 1 -1/2 cups
• Calories: 267 kcal
• Total Fat: 10.5 g
• Saturated Fat: 6 g
• Cholesterol: 215 mg
• Sodium: 397 mg
• Total Carbohydrate: 9.5 g
• Dietary Fiber: 1.5 g
• Total Sugars: 3.5 g
• Protein: 30 g