Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 30 minutes

Ingredientes

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)

Instrucciones

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.

Nutrición

• Tamaño de la Porción: 1 -1/2 cups
• Calorías: 267 kcal
• Grasa Total: 10.5 g
• Grasa Saturada: 6 g
• Colesterol: 215 mg
• Sodio: 397 mg
• Carbohidratos Totales: 9.5 g
• Fibra Dietética: 1.5 g
• Azúcares Totales: 3.5 g
• Proteína: 30 g