Makes 4 Servings
1 1/4 lbs - Jumbo shrimp, peeled and deveined
1 tsp - Light extra virgin olive oil
1/2 cup - Sweet onion
1/2 cup + 1/8 cup - Cilantro, chopped (1/8 cup is for garnish)
6 - Basil leaves, chopped
4 - Garlic cloves, minced
8 - White mushrooms, diced
1/2 tsp - Red pepper flakes
14 oz can - Gluten Free light coconut milk
1/2 lime, squeezed
1 tsp - Lime peel
14.5 oz can - No salt added diced tomatoes or 1 can Rotel (if you like your food extra spicy)
Salt and pepper to taste
- In a medium pot, heat oil to medium-low heat. Add onion and saute until soft. Then add garlic, and red pepper flakes. Cook for only 1 minute.
- Add the diced tomatoes, coconut milk, lime peel, mushrooms, basil, cilantro, and salt and pepper. Cover an simmer on low heat for 10 minutes.
- Add shrimp to the tomato coconut sauce and cook for 5-8 minutes, then add lime juice.
- To serve, pour over rice (optional) and garnish with remaining cilantro.