Description
A delicious and creamy shrimp dish cooked with coconut milk and fresh vegetables.
Ingredients
Scale
- 1 lb. frozen shrimp, thawed overnight in fridge and drained well
- 1 can petite-diced tomatoes, drained well
- 4 cups Cauliflower Rice for serving
- 1 large red bell pepper, sliced into short strips
- 2 cups sugar snap peas, sliced lengthwise on the diagonal
- 1 T olive oil (plus more for cauliflower rice if using)
- 1 1/2 cups sliced green onion
- 1/2 cup chopped cilantro
- 1 T minced garlic
- 1/2 tsp. red pepper flakes (or less if you don’t like spicy)
- 1 can coconut milk
- 1 tsp. salt for shrimp (plus more if desired)
- 2 T fresh squeezed lime juice
Instructions
- Thaw shrimp overnight in the refrigerator.
- At least 15-20 minutes before you want to cook, dump the shrimp into a colander and let them drain well. Pull off tails if your shrimp has them.
- Drain the tomatoes in a separate colander.
- While they’re draining, prepare Easy Cauliflower Rice if you’re serving the shrimp with that, or cook rice or plain cauliflower rice.
- Cut the red pepper into quarters lengthwise and cut away the stem area and all the seeds. Then cut each quarter crosswise into short strips.
- Cut the sugar snap peas into lengthwise strips, cutting on the diagonal and cutting each pea into 2 or 3 strips. (You may need to cut off the ends, although sometimes they’re soft.)
- Slice the green onions, chop the cilantro, chop the garlic (or use minced garlic from a jar), and measure out the red pepper flakes.
- Heat the olive oil in a large non-stick wok or frying pan over medium-high heat until the oil is shimmering.
- Add the sugar snap peas and stir-fry a minute or two, then add the peppers and stir-fry for 2-3 minutes more, or until veggies are barely starting to soften.
- Then add the green onions, chopped cilantro, minced garlic, and red pepper flakes and stir-fry a minute more.
- Shake the can of coconut milk before you open it, then add the drained tomatoes and coconut milk to the pan.
- Immediately turn the heat to medium-low, gently stir, and let the mixture simmer about 4-5 minutes to combine the flavors.
- While the veggie mixture simmers, pull the tails off the shrimp, put shrimp back in the colander and toss with the salt.
- When the veggie mixture has cooked enough to combine the flavors, add the shrimp and cook about 3 minutes, or just until the shrimp has barely turned pink. (Stir a little so each piece of shrimp gets cooked through, but remember they continue to cook once you turn off the heat so stop cooking when you think they are not quite done.)
- Stir in lime juice to taste and season with salt as desired.
- Serve the Coconut Milk Shrimp hot, over Easy Cauliflower Rice, rice, or other side dish of your choice. You can also just serve in a bowl as a stew.
Notes
- Refer to the instructions for detailed cooking times.
- Ensure to drain all canned ingredients properly before use.
- Adjust the amount of red pepper flakes according to your spice preference.
- Cilantro and green onion can be adjusted based on your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg