Coconut Lime Shrimp
Coconut Lime Shrimp features deliciously creamy shrimp cooked in an amazing coconut lime sauce with tomatoes and peppers, and served over noodles or rice.
Servings: 4
Ingredients
- 2 tablespoons vegetable oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1 fresh tomato diced
- 1 green pepper like bell pepper, poblano, jalapeno, etc, cut into thin rounds
- salt and freshly ground black pepper to taste
- 1 cup coconut milk
- 16 ounces medium shrimp thawed if frozen, peeled, and deveined
- 1 lime juiced + lime wedges for serving
- ¼ cup chopped fresh cilantro or parsley, for serving
- prepared pasta or rice for serving
- crushed red pepper for garnish (optional)
- grated parmesan cheese for garnish (optional)
Instructions
- Sauté the aromatics. Heat oil in a large frying pan over medium-high heat. Cook the onion for 1 to 2 minutes, or until it softens. Stir in garlic and cook until fragrant, about 20 seconds.
- Cook the vegetables. Add the tomatoes and peppers; season with salt and black pepper, and continue to cook for 2 to 3 minutes, or until the tomatoes begin to soften.
- Add milk and shrimp. Pour in the coconut milk and bring to a boil. Add shrimp and continue to cook until shrimp are pink, about 3 minutes.
- Finish. Remove the pan from the heat and stir in lime juice. Spoon the shrimp mixture over pasta or rice and garnish with cilantro.
- Serve. Serve the coconut lime shrimp with lime wedges and a sprinkle of crushed red pepper or grated parmesan cheese.
Nutrition
Calories: 203kcal | Carbohydrates: 9g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 12mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 2mg
