Garlic Shrimp in Coconut Milk & Tomatoes



  • 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


  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.


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