Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4
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