ingredients
all
sea salt
pinch
1 large yellow onion
3/4 diced and 1/4 sliced in rings
1 lb shrimp
fresh peeled and deveined
3 cloves garlic
minced
1 each lime
juiced
1/4 cup extra virgin olive oil
2 large tomato
chopped
1 each Serrano chili
seeded and sliced (be careful not to rub your eyes after handling to avoid stinging)
pepper
to taste
1 tbsp cilantro
fresh chopped
chili flakes
1/4 teaspoon
1/2 cup unsweetened coconut milk
1/4 cup cilantro
cookware
  • Large glass mixing bowl
  • Large sauce pan or Dutch oven
1
In a large glass mixing bowl, marinate the shrimp with the chopped onions, garlic, lime juice and pinch of salt for 30 minutes.
2
Coat the bottom of a large saucepan or Dutch oven with the olive oil. Add the shrimp and marinade.
3
In layers place tomatoes, cilantro, chilies chili flakes and rings of onions, on top of shrimp. Add black pepper to taste.
4
Pour coconut milk over the layers and cook over medium heat for 15 minutes or until the shrimp is cooked (shrimp will be pink and curled.)
5
Spoon onto serving platter or individual plates and top with cilantro.
6
Serve with quinoa or couscous.

318 calories, 21g fat, 8 g sat fat, 221 g cholesterol, 8g carbs, 2g dietary fiber, 25g protein
(nutrition info does not include quinoa or couscous, check package for details.)