Nutrition

Recipe of the Week: Shrimp With Tomatoes, Coconut Milk and Cilantro

A dish that bridges summer and fall — clean, fresh flavors with a comfort-food feel, ready in under 30 minutes.

Enara Staff · · 1 min read
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This week, we’re featuring a recipe that bridges summer and fall, with clean and fresh flavors, but a comfort food feel. Serve atop your favorite ancient grain or some cauliflower rice for a low maintenance (and low-cal!) meal. Serves 4 Adapted from Skinnytaste.com

Ingredients: 1 1/4 lbs peeled and deveined jumbo shrimp 1 tsp olive oil 1 red bell pepper, diced 4 scallions, thinly sliced, separate whites and greens 1/2 cup chopped cilantro 4 cloves garlic, minced 1/2 tsp salt 1/2 tsp crushed red pepper flakes 1 14.5 oz. can diced tomatoes 1 14 oz. can light coconut milk 1/2 lime, squeezed Directions:
  1. In a medium pot, heat olive oil over medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
  2. Add scallion whites, half of the cilantro, garlic and red pepper flakes. Cook 1 minute.
  3. Add tomatoes, coconut milk and 1/4 tsp salt. Increase heat and bring to a boil. Cover and simmer on low about 10 minutes.
  4. Add shrimp and cook 5 to 6 minutes, until opaque and thoroughly cooked.
  5. Add lime juice.
  6. Top with scallion greens and remaining cilantro to serve.
Nutrition per 1 1/14 cup serving: 267 calories, 10.5 g fat (6 g saturated), 9.5 g carbohydrates, 1.5 g fiber, 30 g protein