su-Coconut Milk Shrimp Image
Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4Total Time30 mins
AuthorPerlla Fonvielle, Seattle

"I grew up with this recipe in northeast Brazil," says Perlla Fonvielle. These days, she makes it with wild Oregon shrimp.

How to Make It

Step 1
1

Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.

Step 2
2

Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.

Step 3
3

Note: Nutritional analysis is per serving without rice.

Ingredients

 2 tablespoons vegetable oil
 1 small onion, chopped
 1 medium carrot, cut into matchsticks
 1 teaspoon red chile flakes
 1 can (15 oz.) coconut milk
 1 medium tomato, chopped
 1 pound shelled and deveined medium shrimp (26 to 30 per lb.)
  Steamed rice
 1/2 cup chopped cilantro
  Lime wedges

Directions

Step 1
1

Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.

Step 2
2

Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.

Step 3
3

Note: Nutritional analysis is per serving without rice.

Coconut Milk Shrimp