Shrimp in Creamy Coconut Tomato Sauce
Servings 4 servings
This shrimp dish is packed full of flavour with its delicious creamy coconut tomato sauce. Serve it on a bed of brown rice or quinoa for the perfect quick and easy weeknight meal! Paleo, gluten-free & dairy-free.
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 red bell peppers sliced thinly
- 4 scallions thinly sliced, white and green parts separated
- 4 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes or more to taste
- 1 (14.5) ounce can diced tomatoes drained
- 14 ounce can full fat coconut milk
- 2 tablespoons red curry paste
- 1/2 teaspoon salt
- One handful parsley (or sub in cilantro), finely chopped
- 1 1/4 pounds medium shrimp peeled and deveined
- Juice of one lime
Instructions
- In a large skillet, heat oil over medium heat. Add red peppers and sauté until they start to soften (about 4-5 minutes). Add scallion whites, garlic and red pepper flakes. Cook for 1 additional minute.
- Add tomatoes, coconut milk, red curry paste, salt and parsley. Simmer uncovered on low for about 10 minutes. The sauce should thicken slightly.
- Add shrimp and cook for 1-2 minutes. Add lime juice.
- Serve with a side of brown rice or quinoa and garnish with remaining green onion and additional parsley or cilantro, if desired.
Nutrition
Calories: 271kcalCarbohydrates: 18gProtein: 26gFat: 10gSaturated Fat: 7gCholesterol: 286mgSodium: 1004mgPotassium: 677mgFiber: 4gSugar: 8gVitamin A: 2921IUVitamin C: 115mgCalcium: 257mgIron: 5mg
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