Coconut-Garlic Shrimp and Rice

Coconut-Garlic Shrimp and Rice

This recipe was inspired by a dish I recently saw online. The idea of the flavors really spoke to me, so I played around with some ingredients and ended up with a fantastic, one-pot meal. Beware sensitive tongues, it was a bit spicy. You could certainly omit the red pepper flakes and it would be much more mild. Enjoy!

Ingredients

2 tbsp olive oil

1 green pepper, chopped

1 banana pepper, chopped

2 garlic cloves, chopped

½ cup chopped onion

½ tsp red pepper flakes

1 tsp dried cilantro

Sea salt

1 pound pre-cooked shrimp (thawed)

14-ounce can of coconut milk (reduced fat)

14-ounce can of diced tomatoes with green chilis

1 ½ cups instant brown rice

Directions

In a large pot or Dutch oven, heat olive oil on medium heat. Add green peppers, banana pepper, garlic and onion. Sautee for 2 minutes. Add red pepper flakes, cilantro and salt. Stir to combine. Add shrimp, coconut milk, diced tomatoes and brown rice. Bring to a boil. Reduce heat and simmer while covered for 20-25 minutes until you reach a stew or jambalaya-like consistency.