Description
This delicious Coconut Milk Shrimp is a flavorful dish that’s perfect for any occasion.
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 is 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.
- 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 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.
Notes
- Ensure shrimp are thoroughly thawed before cooking.
- For a lower-carb option, serve with cauliflower rice.
- Adjust red pepper flakes based on your spice preference.
- Coconut milk can be substituted with a light version for fewer calories.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg