Yield: 4
Coconut Curry Shrimp
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 1 garlic clove, minced
- 1 tsp fresh ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 19-oz can tomato
- ½ cup coconut milk
- 1 lb peeled shrimp
- ¼ cup fresh cilantro
- salt & pepper, to taste
Instructions
- In a large skillet, melt the coconut oil over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 30 seconds. Stir in the curry powder, turmeric, and coriander. Add the diced tomatoes and coconut milk. Bring the mixture to a simmer and season with salt and pepper to taste. Add the shrimp and cook, stirring occasionally, until the shrimp are cooked through, about 3 to 4 minutes. Stir in the cilantro.
- Serve immediately with some rice or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 239mgSodium: 1162mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 29g
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