Low Carb Brazilian Shrimp Stew

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  1 cloves, minced or 3g

• Roasted Red Peppers

  Freshdirect

  2 oz or 55g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Tomatoes

  Red, ripe, canned, with green chilies

  1 ½ cup or 362g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Lime juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat olive oil in a medium saucepan over medium heat. Sauté onions until translucent, then add garlic and roasted red peppers, cooking for several minutes more.
2. Add the tomatoes, shrimp, and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce, cooking just until heated through, without boiling.
3. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Similar Foods

• Low Carb Shrimp Stacks