Spicy Coconut Shrimp Stew... AMAZING!

Hey Everyone!

I'm new to MFP.. and thought I'd start out by sharing this AMAZING recipe that I made last night for dinner. I couldn't believe how good it was!

Ingredients:

3 lbs peeled and deveined large shrimp (I only used 1 lb, and it was plenty.)
1/2 teaspoon salt
2 tablespoons oil (Substituted olive oil spray)
1 large red bell pepper, sliced into thing 1-1/2-inch-long strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped cilantro, divided
4 large garlic cloves, minced
1/4-1/2 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can petite diced tomatoes, drained
1 (13 1/2-14 ounce) can light coconut milk
2 tablespoons lime juice
4 cups cooked jasmine rice (I used brown.)

Directions:

1.Lightly season shrimp with salt; set aside.
2.Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
3.Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
4.Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
5.Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.

When I plugged everything into the calculator on here, it's only 296 calories per serving, 43 carbs and 7 grams of fat! Not bad, and it's seriously delicious!