Anyone else love Thai food? I was a fringed Thai fan before being diagnosed with Celiac’s. I loved the noodle dishes – especially the drunken noodles! My mouth is watering just thinking about it. It turns out that most places don’t carry the gluten free versions of things like soy sauce so their attempts to recreate my favorites became a frequently bland disappointment. I had to take matters into my own hands and start cooking my favorites at home.
The upside of this is that it led me to trying some of the Thai coconut curry dishes when we would go out to Thai restaurants since they are naturally gluten free. When I stumbled upon this recipe from SkinnyTaste, I instantly fell in love. It is very easy and full of flavor and the best part is that I don’t even have to modify it for the dysbiosis diet! Give yourself 30 minutes and then dig in to sweet and sassy shrimp, tomatoes, sweet red peppers, smothered in a creamy coconut milk sauce.
First start by gathering your fresh ingredients. It’s interesting that we use both the white and green parts of the scallions in this recipe: I usually throw the whites out. I may have to change my way of thinking.
After you sauté the peppers to soften them up, you make the sauce and let it simmer to combine all those yummy flavors. Then cook your shrimp in the sauce. I like to use smaller shrimp so that I don’t need to cut them before I eat them. For guests, I use jumbo shrimp since it looks much prettier.
I like to serve it over brown rice but it is just as lovely by itself.
Enjoy!
Keilee
Yields 4 servings
A fast, flavorful meal of shrimp, tomatoes, and sweet red pepper covered in a creamy coconut milk sauce.
5 minPrep Time
15 minCook Time
20 minTotal Time
Save Recipe
Ingredients
- 1 pounds peeled and deveined shrimp
- 1 tsp neutral oil
- 1 red bell pepper, diced
- 4 scallions, sliced, white and green parts separated
- 1/2 cup chopped cilantro
- 4 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 tsp crushed red pepper flakes
- 14.5 oz can diced tomatoes
- 14 oz can light coconut milk
- 1/2 lime, squeezed
Instructions
- In a large skillet, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
- Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
- Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
- Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
- Add lime juice.
- Serve over rice and top with scallions and cilantro.
Notes
Original recipe found here: https://www.skinnytaste.com/garlic-shrimp-in-coconut-milk-tomatoes/