We made this Easy Spicy Coconut Milk Shrimp three times to get the recipe just right for you, but it wasn’t much of a sacrifice because it was delicious every time! And this quick and easy shrimp dish (served over Cauliflower Rice) is low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, Whole 30, and South Beach Diet friendly, so it can be enjoyed by everyone.
1 lb. frozen shrimp, thawed overnight in fridge and drained well
(I used 21-25 count shrimp with shells and vein removed, and we pulled off the tails.)
1 can petite-diced tomatoes, drained well
1 large red bell pepper, sliced into short strips
2 cups sugar snap peas, sliced lengthwise on the diagonal
1 T olive oil (or more if you don’t use a non-stick pan)
1/2 cup sliced green onion (don’t slice too thin)
1/2 cup chopped cilantro (or use more green onion if you’re a cilantro hater)
1 T minced garlic
1/2 tsp. red pepper flakes (or less if you don’t like spicy)
1 can coconut milk (light or full-fat, but full-fat coconut milk has a lot more flavor)
1 tsp. salt
1-2 T fresh squeezed lime juice (I used my fresh-frozen lime juice)
additional salt for seasoning, as desired
Thaw shrimp overnight in the refrigerator. At least 15-20 minutes before you want to cook, dump the shrimp into a colander and let them drain well.
Drain the tomatoes in a separate colander. (While they’re draining, prepare Best Easy Cauliflower Rice if you’re serving the shrimp with that, or cook rice.)
Cut the red pepper into quarters lengthwise and cut away the stem area and all the seeds.
Then cut each quarter crosswise into short strips.
Cut the sugar snap peas into lengthwise strips, cutting on the diagonal and cutting each pea into 2 or 3 strips.