Ingredients
1¼lbsjumbo shrimp,peeled and deviened, weight after peeled
1tspolive oil
1red bell pepper,diced
4scallions,thinly sliced, white and green parts separated
½cupcilantro,chopped
4clovesgarlic,minced
½tspkosher salt
½tspred pepper flakes,crushed, or to taste
14½oztomatoes,(1 can) diced
14ozcoconut milk,(1 can) light
½lime,squeezed
Preparation
In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
Add scallion whites, ¼ cup cilantro, garlic, and red pepper flakes, cook for 1 minute.
Add tomatoes, coconut milk, and ¼ teaspoon salt, increase heat and bring to a boil, cover and simmer on low for about 10 minutes to let the flavors blend and to thicken the sauce.
Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
Add lime juice.
To serve, divide equally among 4 bowls, about 1¼ cups then top with scallions and cilantro.
