Ingredients for Bahian Spicy Shrimp
- 1 lb peeled and deveined shrimp
- 1 medium onion, chopped
- 1 tsp paprika
- Palm Oil
- 2 cloves minced garlic
- 1 tbsp fresh coriander, chopped
- 1 tsp dried thyme
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- 1-3 dried red chili peppers, chopped (to taste)
- 1/2 tsp black pepper
- 1/4 cup chopped walnuts
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup broccoli florets
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- cooked rice
- lime wedges
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How to Make Bahian Spicy Shrimp
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 1 teaspoon of paprika. Cook until onions are translucent, about 5 minutes.
- Stir in 2 cloves of minced garlic, 1 tablespoon of chopped fresh coriander, 1 teaspoon of dried thyme, 1 tablespoon of chopped fresh parsley, 1 tablespoon of chopped fresh cilantro, 1-3 chopped chili peppers (adjust to your spice preference), 1/2 teaspoon of black pepper, and 1/4 cup of chopped walnuts.
- Cook for 3-5 minutes, stirring frequently, until fragrant. Add 2 tablespoons of fresh lemon juice and 1 (14.5 ounce) can of diced tomatoes, undrained.
- Mix well and cook for another 5 minutes, allowing the flavors to meld.
- Add 1 cup of broccoli florets, 1 (13.5 ounce) can of full-fat coconut milk, and 1 pound of peeled and deveined shrimp.
- Cook for 5-7 minutes, or until shrimp are pink and cooked through, and broccoli is tender-crisp.
- Serve immediately over cooked rice. Garnish with extra cilantro and a lime wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
30g
Fat
117g
Carbs
7g
