Easy Spicy Coconut Milk Shrimp

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!

THE RECIPE

INGREDIENTS

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

INSTRUCTIONS

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. (You may need to cut off the ends, although sometimes they’re soft.)
Slice the green onions, chop the cilantro, chop the garlic (or use minced garlic from a jar which works fine), and measure out the red pepper flakes.
Heat the olive oil in a large non-stick wok or frying pan over medium-high heat until the oil is shimmering. (I used my Green Pan Wok, but you can also use a large frying pan.)
Add the sugar snap peas and stir-fry a minute or two, then add the peppers and stir-fry for 2-3 minutes more, or until the veggies are barely starting to soften.
Then add the green onions, chopped cilantro, minced garlic, and red pepper flakes and stir-fry a minute more.
Shake the can of coconut milk before you open it, then add the drained tomatoes and coconut milk to the pan, immediately turn the heat to medium-low, gently stir, and let the mixture simmer about 4-5 minutes to combine the flavors.
While the veggie mixture simmers, pull the tails off the shrimp, put shrimp back in the colander and toss with the salt.
When the veggie mixture has cooked enough to combine the flavors, add the shrimp and cook about 3 minutes, or just until the shrimp has barely turned pink. (Stir a little so each piece of shrimp gets cooked through, but remember they will continue to cook once you turn off the heat so stop cooking when you think they are not quite done.)
Stir in lime juice (fresh-frozen lime juice )to taste and season with salt as desired.
Serve hot, over Best Easy Cauliflower Rice, rice, or other side dish of your choice, or just serve in a bowl as a stew.