Coconut Lime Shrimp @diethood
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2 tablespoons vegetable oil
1 onion , diced
3 garlic cloves , minced
1 tomato , diced
1 green pepper (poblano, jalapeno, etc…), cut into thin rounds
salt and fresh ground pepper , to taste
1 cup coconut milk
1 bag (16-ounces) medium shrimp, thawed, peeled and deveined
1 lime , juiced + lime wedges for serving
1/4 cup chopped cilantro or parsley , for serving
prepared pasta or rice , for serving
crushed red pepper , for garnish (optional)
grated parmesan cheese , for garnish .
Heat oil in a large frying pan over medium-high heat.
Cook onion for 1 to 2 minutes, or until it begins to soften.
Stir in garlic and cook until fragrant, about 30 seconds.
Add tomatoes and peppers; season with salt and ground pepper, and continue to cook for 2 to 3 minutes, or until tomatoes begin to soften.
Pour in the coconut milk and bring to a boil.
Add shrimp and continue to cook until shrimp are pink, about 4 minutes.
Remove from heat and stir in lime juice.
Spoon shrimp mixture over pasta or rice and sprinkle with cilantro.
Serve with lime wedges and a sprinkle of crushed red pepper OR grated parmesan cheese.
cookinwithmima (Mariam E.) shared and selected for #food in Exquisite Category.