20-Min Coconut Shrimp Vatapá

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) unsweetened coconut milk
• 3 tbsp natural peanut butter
• 1 can (10 oz) diced tomatoes with green chiles
• 1 whole lime (juiced)
• ½ cup crusty bread, torn into 1-inch pieces
• ¼ cup cilantro or parsley, chopped

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.

2. 2

   Add shrimp, season with salt and pepper, cook 90 seconds per side until edges curl.

3. 3

   Remove shrimp to a plate. Add minced garlic to the pan, cook 30 seconds until fragrant.

4. 4

   Pour in coconut milk and tomatoes with their liquid, stir in peanut butter until smooth.

5. 5

   Return shrimp to the pan, simmer 2 minutes to warm through, then squeeze lime juice over top.

6. 6

   Toast bread pieces in a dry skillet over medium heat 2–3 minutes until golden, tossing often.

7. 7

   Pour sauce into bowls, top with shrimp, toasted bread crumbs, and fresh cilantro. Serve hot.

Tools you’ll need

• 12-inch skillet
• wooden spoon
• small skillet or cast iron pan
• bowls for serving

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