Garlic Shrimp in Coconut Milk My Easy MoquecaStyle…

Ingredients

• 1 lb large shrimp, peeled and deveined (about 450 g)
• 1/2 teaspoon kosher salt (2.5 g)
• 1/4 teaspoon black pepper (0.5 g)
• 1 tablespoon fresh lime juice (15 ml)
• 1 teaspoon smoked paprika or sweet paprika (2 g) — optional
• 2 tablespoons olive oil or neutral oil (30 ml)
• 4–6 garlic cloves, thinly sliced or minced (12–18 g)
• 1 small yellow onion, thinly sliced (about 1 cup / 100 g)
• 1–2 jalapeño or serrano chilies, seeded and thinly sliced (optional) (1 small / 10–15 g)
• 1 (14–15 oz) can diced tomatoes, drained, or 2 large fresh tomatoes, chopped (400–425 g)
• 1 (13.5–14 oz) can full-fat coconut milk (about 400 ml) — for lighter option, use light coconut milk (same volume)
• 1/2 teaspoon kosher salt, plus more to taste (2.5 g)
• 1/4 teaspoon freshly ground black pepper (0.5 g)
• 1 teaspoon fish sauce or soy sauce (5 ml) — optional, for umami
• 1 tablespoon tomato paste (optional, for color and body) (15 g)
• 1/2 cup packed fresh cilantro leaves, roughly chopped (15 g)
• Zest and juice of 1 lime (zest about 1 tsp / 2–3 g; juice about 2 tbsp / 30 ml)
• 1 tablespoon chopped scallion (optional) (6–8 g)
• Red pepper flakes or sliced fresh chiles to taste (optional)
• Steamed white or jasmine rice, coconut rice, or crusty bread for serving