This is a easy, delicious meal that’s good enough for company! I have to give credit to my friend, Frankie, who gave me the recipe. It’s packed full of flavor and goes perfect with Jasmine rice. You can make the sauce ahead, peel and devein your shrimp and refrigerate the shrimp until ready to use. Leave the cooked sauce on the stove and at the last minute add the shrimp and cilantro. It takes less than 2-4 minutes for the shrimp to cook (depending on the size), then serve your dish! Delicious!!
- 1 3/4 or 2 lbs. Large or Extra Large shrimp, shelled and deveined (Key West Pinks Preferred)
- Olive oil-enough to cover pan (approx. 1/4 cup)
- 1/4 tsp. red pepper flakes
- 3 cloves garlic, minced
- salt and peppar to taste
- 4-5 scallions, chopped
- 1 red bell pepper, julienned and cut in half
- 1 can petite diced tomatoes, (14.5 oz), drained well
- juice of one lime
- 1/4 C cilantro, chopped
- 1 can coconut milk (14 oz.)
Heat the red pepper flakes in the olive oil, add garlic, scallions, red peppers, and a sprinkle of salt and pepper. Saute until tender on med.-high heat for approx. 4 minutes. Add lime juice, coconut milk, and petite diced tomatoes and bring to a simmer. *Add shrimp and cilantro and cook until shrimp turn pink, approx. 2 to 4 minutes depending on the size of the shrimp. Taste the sauce and add salt & pepper to your taste. Serve over Jasmine rice.
*Note: If making ahead, do not add the shrimp at this time. Leave the shrimp in the refrigerator until ready to serve and add at the last minute along with the cilantro! Great for a dinner party!