Garlic Shrimp in Coconut Milk, Tomatoes, and Cilantro

Ingredients:1 1/4 lbs jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk (50% less fat)*
1/2 lime, squeezed

Directions:



2. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.



3. Add shrimp and cook 5 minutes. Add lime juice.



4. To serve, divide equally among 4 bowls and top with scallions and cilantro. 





Serving Suggestions: White or brown rice