2 lbs. large shrimp (31-40), peeled and deveined

kosher salt

2 tablespoons olive oil

1 large red bell pepper, sliced into very thin 1 ½ inch strips

4 scallions, thins sliced (white and green parts kept separate)

½ cup chopped fresh cilantro

4 large cloves garlic, chopped fine

½ to 1 teaspoon crushed red pepper flakes

14.5 oz can petite-diced tomatoes, drained

14 oz. can coconut milk

2 tablespoons fresh lime juice

basmati rice for side dish  (make double portion to soak up tasty broth)



  1. Put rice on to cook after above ingredients are prepared. Shrimp dish only takes 15-20 mins. to cook.
  2. In a large bowl, sprinkle the shrimp with 1 teaspoon salt.  Toss to coat and set aside.
  3. Heat the oil in a 5- or 6-quart pot over medium-high heat.  Add the bell pepper and cook, stirring, until almost tender, about 4 minutes.  Add the scallion whites, ¼ cup of the cilantro, the garlic and the pepper flakes.  Continue to cook, stirring, until fragrant, 30 to 60 seconds.
  4. Add the tomatoes and coconut milk and bring to a summer.  Reduce the heat to medium and simmer to blend flavors and thicken sauce slightly, about 5 minutes.
  5. Add the shrimp and continue to cook, partially covered, and stirring frequently, until the  shrimp are just cooked through, about 5 minutes more.
  6. Add the lime juice and season to taste with salt.  Serve over rice, and sprinkle shrimp with the scallion greens and remaining ¼ cup cilantro.