1. Heat olive oil in a medium saucepan. 2. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. 3. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. 4. Pour in the coconut milk and Sriracha sauce, and cook just until heated through – do not boil. 5. Add lime juice and season with salt and pepper to taste. 6. Serve hot, garnished with fresh cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
