Easy Spicy Coconut Milk Shrimp over Cauliflower Rice

Directions

Thaw shrimp overnight in the refrigerator. At least 15-20 minutes before you want to cook, dump the shrimp into a colander and let them drain well. Drain the tomatoes in a separate colander. Cut the red pepper into quarters lengthwise and cut away the stem area and all the seeds. Then cut each quarter crosswise into short strips. Cut the sugar snap peas into lengthwise strips, cutting on the diagonal and cutting each pea into 2 or 3 strips. Slice the green onions, chop the cilantro, chop the garlic , and measure out the red pepper flakes. Heat the olive oil in a large non-stick wok or frying pan over medium-high heat until the oil is shimmering. Add the sugar snap peas and stir-fry a minute or two, then add the peppers and stir-fry for 2-3 minutes more, or until the veggies are barely starting to soften. Then add the green onions, chopped cilantro, minced garlic, and red pepper flakes and stir-fry a minute more. Shake the can of coconut milk before you open it, then add the drained tomatoes and coconut milk to the pan, immediately turn the heat to medium-low, gently stir, and let the mixture simmer about 4-5 minutes to combine the flavors. While the veggie mixture simmers, pull the tails off the shrimp, put shrimp back in the colander and toss with the salt. When the veggie mixture has cooked enough to combine the flavors, add the shrimp and cook about 3 minutes, or just until the shrimp has barely turned pink. Stir in lime juice to taste and season with salt as desired. Serve hot, over Best Easy Cauliflower Rice, rice, or other side dish of your choice, or just serve in a bowl as a stew.