Ingredients:
20 cooked/frozen shrimp
1 tsp EVOO (extra virgin olive oil)
1 red bell pepper, diced
3/4 C cilantro
1 clove garlic, minced
1/4 yellow onion, diced
Pink Himalayan salt (to taste)
1 tsp cayenne pepper (to taste)
14.5 oz can no salt added diced tomatoes
14 oz can light coconut milk (50% less fat)*
1 lime
1/2 avocado
Directions:
Thaw and remove tail from shrimp.
In a medium pot, heat oil on medium low, Add garlic and onion, cook until soft, about 10 minutes, Add red peppers and sauté until soft (about 4 minutes). Add 1/2 cup cilantro and cayenne. Cook 1 minute.
Add tomatoes, coconut milk and salt to taste, cover and simmer about 15 minutes to let the flavors blend together and to thicken the sauce.
Add shrimp and cook 3 minutes. Add lime juice.
To serve, divide equally among 4 bowls and top with cilantro and avocado. Lay across a bed of cilantro lime brown rice.
-Macy
Wellness & Nutrition Blog 