Coconut Milk Shrimp

We started the morning off with a strenuous hike at Piestewa Peak mountain. The trail we took is at the very north end of the park where the road ends. We climbed a rocky loop around the mountain top and hiked back on the other side. From the top we had a nice view of the taller buildings downtown Phoenix and the not so nice pollution.

Here is a quick and easy meal that you can throw together any night of the week. 20 to 40 minutes tops and the timing is based on the type of rice that you use. For this dish I used jasmine which is a long grain variety of rice that has a subtle nutty flavor and a soft, sticky texture when cooked. The shrimp I used was the Wild Argentinean red shrimp from Trader Joe’s, which are sold already prepped and ready to go. I switched out the full fat coconut milk to the light stuff and thought that this dish was still full of great flavor.

Ingredients:

2 tablespoons canola oil
1 small onion (chopped)
2 to 3 carrots (cut into matchsticks)
1/2 teaspoon red chili flakes
1 can light coconut milk
2 medium tomatoes (chopped)
1 pound Wild Argentinean red shrimp 20 to 25
Steamed rice, white or brown (2 cups)
1/2 cup cilantro (chopped)
2 limes (cut into wedges)

To prepare:

Heat oil over medium-high heat a large skillet, add onion, carrot and chili flakes, about 3 to 5 minutes.

Stir in coconut milk and tomato, cook about 2 to 3 minutes stirring occasionally. Add shrimp and cook until shrimp are pink, turn halfway about 4 minutes total.

Spoon shrimp mixture on top of rice and sprinkle with cilantro. Serve with lime wedges.