On low carb days it can be difficult for my clients to find dinners that are simple, nutritious, and that everyone will love. This is one of my go-to items because it nails all three things. From start to finish, it takes about 25 minutes to make. It comes in at 7 net carbs and everyone in the house will eat this, even my pickiest eater. This dish is almost a stew and the “sauce” shouldn’t be missed. On a low carb day, serve this over cauliflower rice so you can enjoy every last drop. On a regular macro day, enjoy over quinoa or brown rice.

Ingredients

1 pound peeled and deveined shrimp (I use Trader Joe’s frozen Argentinean shrimp)

1 tsp olive oil

1 red bell pepper diced

1/2 c chopped cilantro (can omit if cilantro isn’t your thing)

5 cloves of garlic, minced

1/2 tsp kosher salt

1/4 tsp crushed red pepper flakes

14.5 oz can diced tomatoes

14 oz can light coconut milk

1/2 lime, squeezed

Instructions

1. In a large frying pan, heat oil on medium-low heat. Add red peppers and saute until soft (about 3 minutes).

2. Add half the cilantro, garlic, and red pepper flakes. Cook 1 minute.

3. Add tomatoes, coconut milk, and salt. Increase heat and bring to a boil. Cover and simmer on low about 12 minutes to let the flavors blend and to thicken the sauce.

4. Add the shrimp and cook for 8 minutes (they should be cooked through).

5. Add lime juice.

Nutrition Info: 4 servings. Serving size 1 1/2 cups. Calories 267 Total Fat: 10.5g Carbs: 9.5g Fiber: 1.5g Protein: 30g

Recipe from Skinnytaste