This main-dish recipe is quick and easy! You can serve this Garlic Shrimp with Roasted Pepper sauce over polenta (like in the photo above), brown rice, whole grain pasta, or spaghetti squash, and serving a side of veggies.
There are many flavor possibilities for this dish. You can crumble feta, or Daiya vegan cheese over the top. Change the flavors by mixing in some fresh herbs, such as basil, thyme, or oregano. Have fun and experiment in the kitchen; who says you can’t play with your food!
This is the quick and easy version. If you want a more robust flavor and have the time, you can make this sauce with fresh roasted red peppers. You can do this by broiling red peppers or holding them over an open flame to char and bubble the skin.
Place them in a plastic bag for a few minutes to sweat. Remove the charred skin and seeds by scraping with a knife, and use for the recipe! If you use fresh peppers, you can probably skip the lemon juice.
- 12 ounces raw shrimp peeled and rinsed
- 2 cloves garlic minced
- 2 cups roasted red peppers from jar
- 1/4 cup canned coconut milk
- 1/2 teaspoon bouillon paste optional for flavor; if you can't find a healthy bouillon paste, use 1/2 teaspoon onion powder and 1/4 teaspoon sea salt
- 1-1/2 teaspoon fresh lemon or lime juice
- 1 clove garlic minced
- Seasonings of choice I used chipotle chili powder and creole seasoning
- Heat a skillet on medium heat and add some coconut oil. When the pan is hot, add in shrimp and minced garlic and other seasonings you like. Watch your salt, though. Most store bought shrimp has a sodium solution in it so you don’t want to add too much salt, if any.
- Meanwhile, put the roasted peppers, coconut milk, garlic, lime juice, and spices in a blender and puree until smooth. Transfer to a small saucepan and bring to a simmer over low heat.
- The shrimp are done cooking when they are pink and opaque. Serve shrimp over your favorite side (such as polenta, pasta, brown rice, or spaghetti squash) topped with pepper sauce. Enjoy!