Kimberley Kasper Health, Wellness, Fitness

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Shrimp with Garlic, Coconut Milk, and Tomatoes

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.

Image: Skinnytaste

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