Photo by Kelsey Banfield
Keep frozen shrimp in your freezer and a few staples like rice and coconut milk on hand and you can whip up this one-pot dinner any night of the week.
Recipe information
Total Time
40 minutes
Yield
6–8 servings
Ingredients
2 tablespoons olive oil
1 cup finely chopped shallot
3 garlic cloves, finely chopped
3/4 cup jasmine rice
1 small pinch red pepper flakes
1 teaspoon kosher salt
15 ounces crushed tomatoes with puree
5 cups water
1 cup canned unsweetened coconut milk, canned
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon black pepper
1 tablespoon lemon juice
Preparation
Step 1
Add the rice, red pepper, salt, tomatoes, and water to the pot. Bring it to a boil and cook the rice until tender, about 15 minutes. Stir in the coconut milk and bring to a simmer.
Step 2
Stir in the shrimp and simmer the soup for about 8 minutes, or until the shrimp are cooked. Stir in the pepper, and lemon juice and serve.
