Smoky Coconut Tomato Shrimp Skillet

Ingredients

• raw shrimp, peeled and deveined1 lb
• coconut milk1 cup
• crushed tomatoes1 1/2 cups
• shallot, finely chopped1
• garlic, minced3 cloves
• smoked paprika1 tsp
• cumin1/2 tsp
• lime, juiced1
• cilantro, chopped1/4 cup
• olive oil1 tbsp
• salt and black pepperto taste

Method

1. 1Warm olive oil in a skillet over medium heat and cook shallot until soft.
2. 2Add garlic, smoked paprika, and cumin; stir for 30 seconds until fragrant.
3. 3Pour in crushed tomatoes and coconut milk, then simmer for 5 minutes to thicken slightly.
4. 4Season the shrimp with salt and pepper, then add to the skillet in a single layer.
5. 5Cook just until the shrimp turn pink and curl, about 3 to 4 minutes, then stir in lime juice and cilantro.
6. 6Serve immediately over rice, noodles, or with flatbread for scooping.

Tips

• Do not overcook the shrimp; they should finish plump and tender, not tight.
• If the sauce tastes flat, add a pinch more salt before serving rather than more lime.

Nutrition