Ingredients

• 1 1/4 pounds jumbo shrimp, peeled and deveined
• 1 teaspoon extra virgin olive oil
• 1 red bell pepper, sliced thin
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• 14.5 ounce can diced tomatoes
• 14 ounce can light coconut milk
• 1/2 lime, squeezed
• Salt & pepper

Directions

1. In a medium pot, heat oil on low. Add red peppers and sauté Add red pepper flakes and garlic. Cook for 1 minute.
2. Add tomatoes and coconut milk, cover and simmer on low for 10 minutes.
3. Add shrimp and cook 5 minutes then add lime juice.
4. Serve over rice, pasta, zoodles, spaghetti squash, etc.

Enjoy!