Coconut Milk Shrimp
Photo: Annabelle Breakey; Styling: Randy Mon
“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.
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