Coconut milk creates an instant tasty and creamy sauce that is absolutely fabulous on shrimps!

Kcal: 610 Proteins: 32 Fat: 51 Net Carbs: 14

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  • Preparation Time

    30 minutes

  • Baking Time

    0 minutes

  • Difficulty Rating

    2

  • Health Level

    4

  • Serves

    2
By Leah Baumann
Total Shares 0

Ingredients

  • Pealed and deveined shrimps, 9 oz (255 g)
  • Olive Oil, 1 tablespoon (14 g)
  • Chopped red bell pepper, 1 red bell pepper (124 g)
  • Spring Onions (Scallions), 3 large (75 g)
  • Coriander (Cilantro) Leaves, 0.5 cup (8 g)
  • Lime juice, raw, 1 fl oz (31 g)
  • Coconut Milk, 14 ozs (406 g)
  • Chopped garlic, 4 garlic clove (16 g)
  • Salt, 1/4 tsp (1 g)
  • Red pepper or cayenne pepper, 1/3 tsp (1 g)

Instructions

  1. In a pot, heat oil on medium-low heat.
  2. Add the bell pepper (chopped) and stir until soft for about 4-5 minutes.
  3. Add scallions, cilantro, garlic and red pepper flakes, cook for another 1 minute.
  4. Add coconut milk and salt, increase heat and bring to a boil, cover and simmer on low heat for 10 minutes approx. until sauce is thicker.
  5. Add the shrimps and cook for 5 -6 minutes on medium heat.
  6. Add lime juice and serve

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Comments 11

    • Ossie-Sharon

      Hi, bluestonedixie. If this or any other seafood recipe appears in your menu, you can swap it for something else by clicking on the edit tool to the right (a pencil icon), then selecting an alternative from the pop-up list; to prevent the undesired item from appearing the next time you generate menus, be sure to select the associated cross-out icon.

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