During lent we usually eat seafood on Fridays. But Friday is also a night when we want to keep things simple after a long work week. This recipe definitely fits the bill. It takes 25 minutes total to prep and cook and makes for a delicious meal in one bowl. Do you stick to fish during lent? I’d love to hear some recipes you use!
Smokey Shrimp Bowls
Kirby Walter | 4.17.19
- prep time: 10 minutes
- cook time: 15 minutes
- total time: 25 minutes
Servings: 4
Ingredients:
- 1 lb bag of frozen shrimp
- 2 medium red peppers sliced
- 1 medium white onion sliced
- 1/2 can reduced fat coconut milk
- 1 Tblsp cumin
- 1 Tsp paprika
- 1 Tsp chili powder
- 1/4 cup cilantro de-stemmed and roughly chopped can substitute chopped spinach or lettuce)
- salt and pepper to taste
- 4 cups cooked white or brown rice (can substitute any grain)
Instructions:
- Slice the onion and red pepper
- Heat oil in a medium frying pan and sautee the onions and peppers until the onion is slightly browned (about 5 minutes)
- Rinse shrimp in cold water and add to the pan. Sautee for 2-3 minutes until tender.
- Add coconut milk and spices. Let simmer for 5 minutes.
- Serve over rice and garnish with tomatillo salsa (recipe here) and cilantro.
