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Tania Ortiz
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Recipe

Garlic Shrimp, in Tomato, Coconut and Lemon Sauce

30 mins
Low
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This recipe of garlic shrimp in tomato sauce with coconut and lemon, in addition to being complete is very quick to prepare and most importantly, delicious.
Learn more about Tania Ortiz

Ingredients

6 portions
  • 1 kilo jumbo shrimp, peeled and deveined
  • 1 tablespoon extra virgin olive oil
  • 1 red pepper, finely chopped
  • 6 chives, finely chopped
  • 1 cup fresh coriander, chopped
  • 6 heads garlic, finely chopped
  • salt, and pepper to taste
  • 1/2 teaspoons red pepper flakes, optional
  • 1 kilo tomtato, in cubes (fresh or canned)
  • 2 cans coconut milk, light (400 grams each)
  • 1 lemon juice
  • basmanti rice, Cooked

Preparation

In a medium saucepan, heat the olive oil over medium heat and add the red pepper, cook until the peppers are tender, 2 to 3 minutes.
Add the sliced ​​chives (both white and green), 1/2 cup of coriander, red pepper flakes (if used) and garlic. Cook, stirring constantly, for 1-2 minutes, until the ingredients are fragrant.
Add the tomatoes, coconut milk and salt to taste (I used about 1 teaspoon). Bring the mixture to a simmer and cook for 10 to 15 minutes to help the flavors develop and the sauce to reduce slightly.
Add the shrimp and cook for 4 to 5 minutes or until the shrimp are pink and tender (if the shrimp are cooked excessively, they will become hard, so you have to be very careful).
Add the lemon juice, mix and serve immediately over our previously cooked and very hot rice.

PRESENTATION

We garnish with the remaining cilantro.

TIPS

Deep plates work best to serve this dish.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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