Garlic Shrimp in Coconut Lime Tomato Sauce

Garlic Shrimp in Coconut Lime Tomato Sauce puts jumbo shrimp, extra-virgin olive oil and red bell pepper at the center of a seafood recipe and finishes in about 40 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 2 pounds jumbo shrimp (peeled and deveined)
• 1 tablespoon extra-virgin olive oil
• 1 large red bell pepper (finely chopped)
• 6 green onions (white and green parts thinly sliced)
• 1 cup chopped cilantro
• 6 cloves garlic (finely minced)
• Salt and pepper to taste
• 1/2 to 1 teaspoon crushed red pepper flakes (optional)
• 2 cans (14.5-ounces each) diced tomatoes (undrained)
• 2 cans (14-ounces each) light coconut milk
• 1 tablespoon fresh lime juice (from about 1 lime)
• Hot cooked basmati, jasmine or long-grain rice for serving

Instructions

1. In a medium saucepan, heat the olive oil on medium and add the red peppers, cooking until crisp-tender, about 2-3 minutes. Add the sliced green onions, both white and green parts, 1/2 cup of the cilantro, red pepper flakes (if using) and garlic. Cook, stirring constantly, for 1-2 minutes until fragrant.
2. Add the tomatoes, coconut milk and salt to taste (I used about 1 teaspoon). Bring the mixture to a simmer and cook for 10-15 minutes to help develop the flavors and reduce the sauce just slightly.
3. Add the shrimp and cook for 4-5 minutes until the shrimp are pink and tender (overcooking the shrimp will make them tough so keep a close eye on the mixture).
4. Stir in the lime juice. Serve immediately over hot, cooked rice garnishing with the remaining cilantro. This makes a soupier-type mixture so deep plates or bowls would be best for serving.

Give it a minute off the heat, then serve it while it is still hot.