Thai Coconut Shrimp

Do the hump. Do the humpty hump. Happy hump day everyone!

After what felt like a really short weekend, I’m dying for the next break. It didn’t help that I thought this weekend coming up was Memorial Day weekend.

Guess what, it’s not.

But we are halfway there.

And I have a yummy little dish to help you get through the rest of this work week.

You will need…

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 red bell pepper, sliced

6 green onions, chopped and white and green parts separated

1 cup cilantro, divided in half

4 cloves garlic, minced

1 teaspoon crushed red pepper flakes

3 tomatoes, diced

1 14 oz can coconut milk (I accidentally purchased low fat, but I recommend the regular)

Juice of 1lime

Salt to taste

Start by heating the oil over medium heat in a large sauté pan.

Add in the red peppers and cook them until soft and slightly brown. About 6 minutes.

When the peppers are slightly browned, add in the green onion whites, ½ cup cilantro, the red pepper flakes and the garlic.

Cook until the garlic is aromatic. About 1 minute.

Add in the tomatoes, the coconut milk and season with salt.

Mix everything well, cover and simmer on low for about 10 minutes. Until the sauce starts to thicken.

When the sauce thickens a bit, add in the shrimp and cook until the shrimp is pink. About 5 minutes.

Add in the lime juice, the green onion greens and the remaining cilantro.

Combine well and serve plain or over rice.

Love and Beer Floats

Angela

Thai Coconut Shrimp

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 red bell pepper, sliced

6 green onions, chopped and white and green parts separated

1 cup cilantro, divided in half

4 cloves garlic, minced

1 teaspoon crushed red pepper flakes

3 tomatoes, diced

1 14 oz can coconut milk (I accidentally purchased low fat, but I recommend the regular)

Juice of 1lime

Salt to taste

Start by heating the oil over medium heat in a large sauté pan.

Add in the red peppers and cook them until soft and slightly brown. About 6 minutes.

When the peppers are slightly browned, add in the green onion whites, ½ cup cilantro, the red pepper flakes and the garlic.

Cook until the garlic is aromatic. About 1 minute.

Add in the tomatoes, the coconut milk and season with salt.

Mix everything well, cover and simmer on low for about 10 minutes. Until the sauce starts to thicken.

When the sauce thickens a bit, add in the shrimp and cook until the shrimp is pink. About 5 minutes.

Add in the lime juice, the green onion greens and the remaining cilantro.

Combine well and serve plain or over rice.