Ingredients for Spicy Coconut Shrimp Stew With Tomatoes And Cilantro
- Large Shrimp
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- Red Bell Pepper
- Scallions
- 1/2 cup chopped cilantro
- Garlic Cloves
- Crushed Red Pepper Flakes
- Diced Tomatoes
- Light Coconut Milk
- Juice of 1 lime
- Cooked Jasmine Rice
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How to Make Spicy Coconut Shrimp Stew With Tomatoes And Cilantro
- Season 1 pound of shrimp lightly with 1/2 teaspoon salt.
- Set aside.
- Heat 2 tablespoons of vegetable oil in a 5- to 6-quart Dutch oven over medium-high heat.
- Add 1/2 cup of chopped bell pepper (any color).
- Cook, stirring frequently, until almost tender, about 4 minutes.
- Add 2 scallions (white parts only), 1/4 cup chopped cilantro, 2 cloves minced garlic, and 1/2 teaspoon red pepper flakes (or more, to taste).
- Continue to cook, stirring constantly, until fragrant, about 30-60 seconds.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, and 1 (13.5 ounce) can of full-fat coconut milk.
- Bring to a simmer.
- Reduce heat to medium.
- Simmer, stirring occasionally, to blend flavors and thicken the sauce slightly, about 5 minutes.
- Add the seasoned shrimp, partially cover, and cook, stirring often, until just cooked through, about 5 minutes more. Do not overcook!
- Stir in the juice of 1 lime and adjust seasonings, adding more salt if necessary.
- Serve the shrimp stew hot over cooked rice.
- Garnish with the remaining 1/4 cup of chopped cilantro and the green parts of the 2 scallions, thinly sliced.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
5g
Carbs
8g
