Servings: 6-8
This dish is the perfect weeknight comfort food. It’s quick, but soul-satisfying, and since it serves at least six, you’ll have leftovers—which will be even more flavorful the next day.
In a large bowl, sprinkle the shrimp with 1 tsp. salt; toss to coat, and set aside.
Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the bell pepper and cook, stirring, until almost tender, about 4 minutes. Add the scallion whites, 1/4 cup of the cilantro, the garlic, and the pepper flakes. Continue to cook, stirring, until fragrant, 30 to 60 seconds.
Add the tomatoes and coconut milk and bring to a simmer. Reduce the heat to medium and simmer to blend the flavors and thicken the sauce slightly, about 5 minutes.
Add the shrimp and continue to cook, partially covered and stirring frequently, until the shrimp are just cooked through, about 5 minutes more. Add the lime juice and season to taste with salt. Serve sprinkled with the scallion greens and remaining 1/4 cup cilantro.
Serve alongside basic White Rice or a fragrant Coconut Rice.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
When I have shrimp, this is the dish I think of. So delicious with Basmati rice. I add a tsp+ of sugar and a tablespoon of fish sauce. Great comfort food. Quick and easy.
Yum! My husband is not fond of shellfish, but he loved this. I added diced sweet potato and green peas, just cuz I like lots of veg, and threw in a few splashes of fish sauce. Served over coconut rice - perfect.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review