It’s Thursday again, wow these weeks have been flying by. My recipe for this Throwback Thursday really brings me back. This was one of the first “unique” recipes I learned and one of the ones that really got me excited about cooking. I am excited to share it with you, since it kind of hit a soft spot in me (I know cheesy, but it is what it is).
This recipe is so simple, but so good. I make it a lot without the coconut milk, but it is extremely good with coconut milk as well if you have the extra money to buy it! I recommend using a lot of lime, it just makes it even better. I hope that this recipe can get you excited to cook like it did for me! Also, thanks to my mom for these photos. =)
Caribbean Shrimp and Peppers with Lime
- 1 red pepper (diced)
- 1 green pepper (diced)
- 1 yellow/orange pepper (diced)
- 1/2 to 1 jalapeno (finely diced)
- 1 large onion (diced)
- 24 medium-large shrimp (peeled and deveined)
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 tablespoons butter
- 2 cups cooked white rice
- 2 limes (cut in half)
- 1 cup coconut milk (optional)
- Heat a nonstick skillet over medium-high heat. Sauté the peppers and onions until a little soft (about 5 minutes).
- Add the shrimp (and coconut milk, if using) and continue to sauté until cooked (about 2 minutes).
- Add the pepper, salt, garlic powder and butter, then cook for 1 additional minute.
- Spoon the shrimp and peppers over cooked rice, then squeeze lime juice over the top to serve.