1. Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl. 2. Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender. 3. Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. 4. Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
