Coconut Curry Shrimp
Ingredients
The shrimp
-
1
lb
raw shrimp, peeled, deveined, and tails off
The spices
-
½
tsp
curry powder
-
½
tsp
cumin
-
½
tsp
salt
-
½
tsp
pepper
-
2
tsp
curry powder
-
1
tsp
cumin
-
½
tsp
salt
-
½
tsp
pepper
The vegetables
-
2
tbsp
avocado oil
-
1
medium
yellow onion, diced
-
1
medium
red pepper, diced into strips
-
1
tbsp
fresh grated ginger
-
4
cloves
garlic, minced
The liquids
-
14
oz
can diced tomatoes
-
14
oz
can of coconut milk
-
2
tbsp
honey
For serving
-
to taste
cilantro for topping
-
to serve
rice
Instructions
- Mix shrimp with curry, cumin, salt, and pepper in a large bowl, then set aside.
- Heat avocado oil in a large skillet, add diced onion and pepper, and cook for about 5 minutes until softened.
- Add garlic and ginger to the skillet, then stir in curry, cumin, salt, and pepper.
- Incorporate diced tomatoes and coconut milk, then drizzle in honey and stir until combined; bring to a boil and simmer for 5 minutes.
- Add the shrimp mixture to the skillet and cook for about 2 minutes until shrimp are cooked through.
- Serve over rice and garnish with cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
150mg
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