6green onions, white and green parts thinly sliced
1cupchopped cilantro
6clovesgarlic, finely minced
Salt and pepper to taste
½ to 1teaspooncrushed red pepper flakes, optional
2 cans(14.5-ounces each)diced tomatoes, undrained
2 cans(14-ounces each)light coconut milk
1tablespoonfresh lime juice, from about 1 lime
Hot cooked basmati, jasmine or long-grain rice for serving
Instructions
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.
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.
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).
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.
Notes
Nutrition Facts: the nutrition facts for this recipe were calculated based on the coconut shrimp mixture (but thdo not include the rice).