I don't know if I've ever turned down any dish which included shrimp in its ingredients. Add tomatoes and coconut milk and I KNOW I've never turned it down. This is the type of entree I'll generally have everything on hand and it involves so little prep that you can make it for a meal which you're short on time or energy.
The original recipe I had was double what I'm posting and said it served 6. Those would be 6 very large servings in my opinion. What I've listed below is about half of what I first found, and it would generously serve 4. I like my sauce a bit thicker so next time I will drain the tomatoes (the original recipe stated to use canned tomatoes, undrained).
GARLIC SHRIMP in COCONUT LIME TOMATO SAUCE (serves 4)
12-16 oz uncooked shrimp, size of your choice, peeeled and deveined
1/2 Tbsp EVOO
1/2 large red bell pepper, finely chopped
3 green onions, white and green parts thinly sliced
1/2 cup chopped cilantro, reserving a few sprinkles for garnish
3 tsp garlic, finely minced
S&P to taste
1/4-1/2 tsp crushed red pepper flakes (optional)
1 can (14.5 oz) diced tomatoes, drained or undrained, depending on how thin you like the sauce
1 can (13.5 oz) light coconut milk
1/2 Tbsp fresh lime juice
hot cooked basmati, jasmine, or long-grain rice for serving
In a medium saucepan, heat the olive oil on medium and add the red peppers, cooking until crisp-tender, about 2-3 minutes. Add the sliced green onions, both white and green parts, cilantro (save a bit for garnish), red pepper flakes (if using), and garlic. Cook, stirring constantly, for 1-2 minutes until fragrant.
Add the tomatoes, coconut milk, and salt to taste. Bring the mixture to a simmer and cook for 10-15 minutes to help develop the flavors and reduce the sauce just slightly.
Add the shrimp and cook until the shrimp are pink and tender (3-6 minutes, depending on the size of the shrimp).
Stir in the lime juice. Serve immediately with rice and garnish with remaining cilantro. Use deep plates or shallow bowls for serving.
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