We made this Easy Spicy Coconut Milk Shrimp three times to get the recipe just right for you, but it wasn’t much of a sacrifice because it was delicious every time! And this quick and easy shrimp dish (served over Cauliflower Rice) is low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, Whole 30, and South Beach Diet friendly, so it can be enjoyed by everyone.
- 1 lb. frozen shrimp, thawed overnight in fridge and drained well
- (I used 21-25 count shrimp with shells and vein removed, and we pulled off the tails.)
- 1 can petite-diced tomatoes, drained well
- 1 large red bell pepper, sliced into short strips
- 2 cups sugar snap peas, sliced lengthwise on the diagonal
- 1 T olive oil (or more if you don’t use a non-stick pan)
- 1/2 cup sliced green onion (don’t slice too thin)
- 1/2 cup chopped cilantro (or use more green onion if you’re a cilantro hater)
- 1 T minced garlic
- 1/2 tsp. red pepper flakes (or less if you don’t like spicy)
- 1 can coconut milk (light or full-fat, but full-fat coconut milk has a lot more flavor)
- 1 tsp. salt
- 1-2 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
- additional salt for seasoning, as desired
- Thaw shrimp overnight in the refrigerator. At least 15-20 minutes before you want to cook, dump the shrimp into a colander and let them drain well.
- Drain the tomatoes in a separate colander. (While they’re draining, prepare Best Easy Cauliflower Rice if you’re serving the shrimp with that, or cook rice.)
- Cut the red pepper into quarters lengthwise and cut away the stem area and all the seeds.
- Then cut each quarter crosswise into short strips.
- Cut the sugar snap peas into lengthwise strips, cutting on the diagonal and cutting each pea into 2 or 3 strips.
- Get full recipe==>>kalynskitchen.com