Goan Shrimp with Peppers and Peas

Serves 4

  • 2 tablespoons vegetable oil
  • 1 medium red bell pepper, cut into strips
  • 1 ½ lbs large shrimp, peeled and deveined
  • 1 container Maya Kaimal Goan Coconut
  • ½ cup frozen peas
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium. Add the red bell pepper and sauté for 2 minutes. Add the shrimp and sauté until shrimp just begins to turn pink.
  • Add Maya Kaimal Goan Coconutsauce, cover and simmer over low heat until the shrimp is cooked through, 5 to 8 minutes.
  • Add peas and simmer another 2 minutes.
  • Serve with basmati rice, couscous, quinoa, or flatbread.



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