Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

Ingredients

• 1 1/4 lb Jumbo Shrimp (peeled and deveined; weight after peeling)
• 1 tsp Olive Oil
• 1 Red Bell Pepper (diced)
• 4 Scallions (thinly sliced, white and green parts separated)
• 1/2 cup Cilantro (chopped, divided; 1/4 cup for cooking, remaining for garnish)
• 4 cloves Garlic (minced)
• 1/2 tsp Kosher Salt
• 1/2 tsp Crushed Red Pepper Flakes (or to taste)
• 14.5 oz Diced Tomatoes (canned, undrained)
• 14 oz Light Coconut Milk (canned)
• 1 Lime (juiced)

Instructions

1. Heat olive oil in a medium pot over medium-low heat.
2. Add diced red bell pepper and sauté until softened, about 4 minutes.
3. Add the white parts of the sliced scallions, 1/4 cup of chopped cilantro, minced garlic, and crushed red pepper flakes. Cook, stirring constantly, for 1 minute.
4. Add canned diced tomatoes (undrained), coconut milk, and kosher salt. Increase heat to medium-high and bring to a boil.
5. Once boiling, reduce heat to low, cover the pot, and simmer for about 10 minutes. This allows the flavors to blend and the sauce to thicken slightly.
6. Add the shrimp to the pot and cook for 5-6 minutes, or until the shrimp turn opaque and are cooked through.
7. Stir in the freshly squeezed lime juice.
8. To serve, divide the shrimp and sauce equally among 4 bowls (approximately 1 1/4 cups per serving). Garnish with the remaining sliced scallions and chopped cilantro.