Ingredients

• shrimp - 1 pound, peeled and deveined
• lime juice - 2 tablespoons
• salt - 1 teaspoon
• olive oil - 2 tablespoons
• onion - 1, large, finely chopped
• red bell pepper - 1, sliced
• yellow bell pepper - 1, sliced
• garlic cloves - 3, minced
• tomatoes - 3, large, chopped
• coconut milk - 1 can (13.5 oz)
• cilantro - ¼ cup, chopped
• palm oil (dendê oil) - 2 tablespoons
• black pepper - to taste
• cooked white rice - for serving

Instructions

1. 1.

   In a bowl, marinate the shrimp with lime juice and salt for 15 minutes.

2. 2.

   In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent.

3. 3.

   Add the red and yellow bell peppers and cook until softened, about 5 minutes.

4. 4.

   Stir in the garlic and cook until fragrant, about 1 minute.

5. 5.

   Add the tomatoes and cook for another 5 minutes until they start to break down.

6. 6.

   Pour in the coconut milk and bring the mixture to a gentle simmer.

7. 7.

   Add the marinated shrimp and cook until they turn pink, about 5-7 minutes.

8. 8.

   Stir in the chopped cilantro and palm oil, and season with black pepper.

9. 9.

   Serve hot with cooked white rice.

Nutritional Facts