Easy Spicy Coconut Milk Shrimp Over Cauliflower Rice

Ingredients

• 1 can petite-diced tomatoes, drained well
• 1 large red bell pepper, sliced into short strips
• 2 cups sugar snap peas, sliced lengthwise on the diagonal
• 1 T olive oil
• 1/2 cup sliced green onion
• 1/2 cup chopped cilantro
• 1 T minced garlic
• 1/2 tsp. red pepper flakes
• 1 can coconut milk
• 1 tsp. salt
• 1-2 T fresh squeezed lime juice
• Additional salt for seasoning, as desired

Directions

1. Defrost the shrimp in the refrigerator overnight. At least 15-20 minutes ahead of cooking, pour the shrimp into a colander so they can drain thoroughly.
2. Set the tomatoes in another colander to drain. While that happens, make Best Easy Cauliflower Rice if that is what you are using underneath, or prepare rice.
3. Slice the red pepper lengthwise into quarters, then remove the stem section and seeds. Turn the quarters crosswise and cut them into short strips.
4. Cut the sugar snap peas lengthwise on the diagonal, making 2 or 3 strips from each pea. Trim the ends if they seem tough, though they may be tender enough to leave as is.
5. Get the remaining prep done: slice the green onions, chop the cilantro, mince the garlic, or use jarred minced garlic, and measure the red pepper flakes.
6. Set a large non-stick wok or frying pan over medium-high heat and warm the olive oil until it looks glossy and shimmery. A Green Pan Wok works well here, but a large frying pan is fine too.
7. Add the sugar snap peas and stir-fry for a minute or two. Add the peppers next and cook, stirring, for 2-3 minutes longer, just until the vegetables begin to soften around the edges.
8. Stir in the green onions, cilantro, garlic, and red pepper flakes, and cook for another minute.
9. Before opening, shake the coconut milk well. Add the drained tomatoes and the coconut milk to the pan, lower the heat right away to medium-low, stir gently, and simmer for about 4-5 minutes so the flavors come together.
10. As the vegetables simmer, remove the tails from the shrimp. Return the shrimp to the colander and toss them with the salt.
11. Once the sauce has simmered long enough for the flavors to blend, add the shrimp. Cook for about 3 minutes, stirring lightly so the shrimp cook evenly, and pull the pan from the heat when they have just barely turned pink. They will keep cooking off the heat, so do not wait until they look fully done.
12. Stir in lime juice to taste, using fresh-frozen lime juice if you like, and add more salt if needed.
13. Serve hot over Best Easy Cauliflower Rice, rice, or another side dish you like, or ladle it into bowls and serve it as a stew.