Here’s a delic dinner entree you can knock out in about 30 minutes. I like using fresh tomatoes, but you can easily substitute a can of chopped tomatoes. The fresh cilantro is key. Don’t try to substitute dried. I served it with Califlower “rice”, but you can use real rice or another grain, if you’re not on a whole30 diet. But you need something to soak up all the delicious sauce.
Garlic Shrimp in Coconut Milk
- 1 lb shrimp peeled and deveined
- 1 tsp extra virgin olive oil
- 1 red bell pepper julienned
- 4 scallions thinly sliced, white and green parts separated
- 1/2 cup cilantro
- 4 cloves garlic minced
- kosher salt to taste
- 1/2 tsp crushed red pepper flakes to taste
- 1 lb diced tomatoes
- 14 oz can coconut milk
- 1/4 cup lime juice
- In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
- Add tomatoes and cook until no longer runny.
- Add the coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
- Add shrimp and cook 5 minutes. Add lime juice.
- To serve, divide equally among 4 bowls and top with scallions and cilantro.