Shrimp in Creamy Coconut Tomato Sauce

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.

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Course: Main Course

Cuisine: American

Keyword: paleo seafood dinner, shrimp in a creamy sauce, shrimp with coconut

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: servings

Calories: 271kcal

Author: Elysia

Ingredients

1 lb medium shrimp peeled and deveined
1 tsp extra virgin olive oil
2 red bell peppers sliced thinly
4 scallions thinly sliced, white and green parts separated
One handful parsley chopped
4 cloves garlic minced
salt optional, to taste
1/2 tsp crushed red pepper flakes or to taste
1 can no salt-added diced tomatoes 796mL
14 oz can light coconut milk
1/2 lime squeezed

Instructions

In a medium saucepan, heat oil on low. Add red peppers and sauté until they start to soften (about 4-5 minutes). Add scallion whites, parsley, red pepper flakes and garlic. Cook 1 minute.
Add tomatoes, coconut milk and salt to taste, if desired. Cover and simmer on low for about 10 minutes. The sauce should thicken slightly.
Add shrimp and cook 5 minutes. Add lime juice.
Serve with a side of brown rice or quinoa and garnish with remaining green onion and additional parsley, if desired.

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