Fresh or frozen shrimp works well. If you want to use frozen shrimp, then I recommend you use the shrimp from Trader Joe's.
Hint: Try to let your shrimp sit in the marinade for half an hour so it can soak in the flavor. Reducing the time needed to marinade can make or break your dish.
2 pounds of large shrimp
3 garlic of minced cloves
2 tablespoon of lime juice
2 teaspoon of kosher salt (hint: I now only cook with Kosher salt)
2 tablespoon of canola oil
1 chopped onion
2 teaspoon of scallions
2 bell sliced bell peppers
6 chopped tomatoes
1/2 cup of marinara sauce
3/4 cup of coconut milk
In a large bowl combine garlic, lime juice and 1 teaspoon of salt. Cut the tails off of the shrimp and then place the shrimp into the bowl and let it marinade at room temperature for 30 minutes.
Then place the oil in a large skillet and heat oil over medium heat for 1 minute. Add the onion, scallions and bell peppers and cook them until soft, about 4 minutes.
Add the chopped tomatoes into the skillet and cook them until softened, about 5 minutes more. Turn the heat to low and add the marinara sauce, coconut milk and the other teaspoon of salt. Allow sauce to simmer until it reduces slightly. Stir occasionally for about 10-12 minutes.
Now add the shrimp as well as the marinade to the skillet and cook the shrimp until they turn pink. About 3-5 minutes.
Transfer everything in the skillet to a dish accompanied with a side of coconut rice and a wedge of lime. Tell me what you were going to make this weekend? What drink would you serve with this dish? Which recipe should I post next...Pao de queijo cheese balls or pink sauce pasta?