SHRIMP IN A SPICY TOMATO COCONUT BROTH WITH A HINT OF LIME AND CILANTRO

THIS QUICK SHRIMP STEW COOKED IN A SPICY TOMATO COCONUT BROTH WITH A HINT OF LIME AND CILANTRO. SERVE WITH QUINOA TO SOAK UP THE DELICIOUS BROTH.
Course Main Dish

Ingredients

  • 1 lbs peeled and deveined shrimp
  • 1 tsp olive oil
  • 2 orange bell peppers diced
  • 1-2 jalapeños sliced (use more or less depending on spice level)
  • 1 small onion diced
  • 3/4 cup chopped cilantro
  • 1 tsp fresh ginger
  • 4 cloves garlic minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 1 pint cherry tomatoes diced
  • 14 oz can light coconut milk
  • 1 lime squeezed

Instructions

  1. In a medium pot, heat oil on medium-low heat. Add orange peppers, jalapeños, onion, garlic and sauté until soft, about 4 minutes.
  2. Add 1/2 cup cilantro, ginger and red pepper flakes, cook 1 minute.
  3. Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil and simmer on low about 10 minutes to thicken the sauce.
  4. Add shrimp and cook 5 to 6 minutes, until pink and cooked through.
  5. Add lime juice.
  6. To serve, divide equally among 4 bowls and top with remaining 1/4 cilantro.

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