Easy Spicy Coconut Milk Shrimp over Rice or Cauliflower Rice
Try this easy spicy coconut milk shrimp over cauliflower rice or rice recipe.
Try this easy spicy coconut milk shrimp over cauliflower rice or rice recipe.
- 1 tsp. salt
- 1 t minced garlic
- 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 pa
- 1/2 cup sliced green onion (don’t slice too thin)
- 1/2 cup chopped cilantro (or use more green onion if you’r
- 1/2 tsp. red pepper flakes (or less if you don’t like
- 1 can coconut milk (light or full-fat but full-fat coconut milk has a lot more flavor)
- 1-2 t fresh squeezed lime juice (i used myâ fresh-frozen
- additional salt for seasoning as desired
- Carbohydrate 5.08197 g
- Cholesterol 221.126280375 mg
- Fat 1.414199399 g
- Fiber 1.69469993019104 g
- Protein 25.04396114175 g
- Saturated Fat 0.351698487325 g
- Serving Size 1 1 -6 serving (187g)
- Sodium 547.7157272 mg
- Sugar 3.38727006980896 g
- Trans Fat 0.27375506245 g
- Calories 139 calories
Step-by-step
- Thaw shrimp overnight in the refrigerator.
- At least 15-20 minutes before cooking, drain the shrimp in a colander.
- Drain the tomatoes in a separate colander.
- Prepare cauliflower rice (or cook rice).
- Cut the red pepper into quarters lengthwise, remove stem and seeds, then cut into short strips.
- Cut sugar snap peas into lengthwise strips, diagonally, into 2 or 3 pieces each.
- Slice green onions, chop cilantro, chop garlic (or use pre-minced).
- Measure red pepper flakes.
- Heat olive oil in a wok or frying pan over medium-high heat until shimmering.
- Add sugar snap peas and stir-fry for 1-2 minutes.
- Add peppers and stir-fry for 2-3 minutes until slightly softened.
- Add green onions, cilantro, garlic, and red pepper flakes; stir-fry 1 minute.
- Shake coconut milk can, add drained tomatoes and coconut milk to the pan. Reduce heat to medium-low, stir, and simmer 4-5 minutes.
- While simmering, remove shrimp tails, place shrimp in colander, and toss with salt.
- Add shrimp to the veggie mixture and cook for 3 minutes, or until pink.
- Stir in lime juice and season with salt.
- Serve hot over cauliflower rice, rice, or another side dish, or as a stew.
A Weeknight Wonder: Easy Spicy Coconut Milk Shrimp
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Dinner time often becomes a whirlwind of rushed choices, leading to unhealthy takeout or the same old boring routine. But what if I told you there's a recipe that's both incredibly flavorful and surprisingly simple? This Easy Spicy Coconut Milk Shrimp over Cauliflower Rice (or regular rice!) is my go-to weeknight dinner, and it's consistently a hit with my family. The vibrant flavors of coconut milk, the satisfying snap of the vegetables, and the tender shrimp create a dish that’s far more impressive than its simplicity suggests. The best part? It's ready in under 30 minutes, leaving me with precious time for other things after a long day.
The beauty of this recipe lies in its adaptability. I often swap out the vegetables based on what's fresh and in season at the farmer’s market. Sometimes I add broccoli florets for extra nutrition, or zucchini for a lighter touch. Feeling adventurous? Toss in some chopped mushrooms or bell peppers for a different flavor profile. The coconut milk provides a rich, creamy base that perfectly complements the spicy kick from the red pepper flakes. The level of spiciness is entirely up to you – adjust the amount of red pepper flakes to match your taste preferences. And let’s not forget the shrimp! It cooks quickly and absorbs the flavors beautifully, making it the star of this delectable dish.
One of the reasons I love this recipe so much is its versatility. It's equally delicious served over cauliflower rice for a lower-carb option, or with fluffy white rice for a more traditional feel. I often make a big batch on Sunday and have leftovers for lunch during the week. It reheats beautifully, and the flavors actually deepen over time. This makes meal prepping a breeze, which is a lifesaver on busy weekdays when every minute counts. So ditch the takeout menus and embrace the ease and deliciousness of this Easy Spicy Coconut Milk Shrimp. It's the perfect example of how a quick, healthy, and satisfying dinner can become a cherished family favorite, even amidst the chaos of daily life. Try it out and see for yourself!
Tips and Variations:
- Spice Level: Adjust the amount of red pepper flakes to your liking. For a milder dish, use less; for a spicier kick, add more.
- Vegetable Swap: Feel free to substitute other vegetables like broccoli, zucchini, mushrooms, or bell peppers.
- Protein Power: If you’re not a shrimp fan, this recipe works equally well with chicken or tofu.
- Make it a Meal Prep: Double or triple the recipe and enjoy leftovers throughout the week. It reheats beautifully!
- Cauliflower Rice: If using cauliflower rice, ensure it’s properly drained to prevent a watery dish.
- Garnish: A sprinkle of fresh cilantro or a squeeze of extra lime juice adds a fresh and vibrant touch.
- Serving Suggestions: Serve this dish with a side of crusty bread for dipping into the flavorful sauce.
Enjoy the culinary adventure and happy cooking!
