Coconut Milk Shrimp
I tried this recipe and made a error in making it. So I am going to give you a heads up. If you are using frozen shrimp, thaw it and get all the water off it, or you’re going to have too much liquid in your pan.
2 Tbsp olive or avocado oil
1 small onion, chopped
1 medium carrot, cut into matchsticks
1 small chili pepper, chopped into small pieces or 1 tsp red chili flakes
1 cup coconut milk
1 medium tomato, chopped
1 lb. shelled & deveined medium shrimp
1/2 cup chopped cilantro
Heat oil in a large frying pan over medium-high heat. Cook onion, carrot and chili pepper until onion is softened and translucent, about three minutes. Stir in coconut milk. Add tomatoes and shrimp and cook until mixture is simmering and shrimp are pink, about four minutes. Spoon shrimp mixture over steamed rice and sprinkle with cilantro. Serve with lime wedges for squeezing.
— Barbara Rexford