Low Carb Brazilian Shrimp Stew

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  ⅜ cup, chopped or 60g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  3 tbsp or 36g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Tomatoes

  Red, ripe, canned, with green chilies

  1 ½ cup or 362g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¾ cup or 170g

• Sauce, hot chile, sriracha

  2 ¼ tsp or 11g

• Lime juice

  Raw

  1 ½ tbsp or 23g

• Salt

  Table

  ¾ dash or 0.3g

• Pepper

  Spices, black

  ¾ dash or 0.08g

Directions

1. Warm the olive oil in a medium saucepan over medium heat.
2. Add the onion and cook until translucent, 3–4 minutes. Stir in the garlic and chopped roasted red peppers and cook until fragrant, about 1 minute.
3. Pour in the diced tomatoes, then add the shrimp and half of the cilantro. Simmer gently, stirring occasionally, until the shrimp are opaque and just cooked through, 3–5 minutes. Stir in the coconut milk and Sriracha and warm through without boiling.
4. Remove from heat. Stir in the lime juice, then season to taste with salt and pepper.
5. Serve hot, garnished with the remaining cilantro.