Coconut Curry Shrimp
Coconut Curry Shrimp
Melanie Richtman
Perfect Dinner Recipe
Products used: 3.5 Quart Stainless Steel Saute Pan with Cover
Ingredients
½ pound of raw shrimp, tails off
3 cloves of garlic
½ of one onion, sliced into strips
1 bell pepper, sliced into strips
1-2 jalapenos, sliced into strips
Handful of chopped basil or cilantro
Lime juice for serving
Coconut oil or ghee
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¼ teaspoon ground coriander
¼ teaspoon ground cumin
Pinch of ground cloves
⅛ teaspoon ground cardamom
⅛ teaspoon ground cinnamon
1 teaspoon cayenne
¼ teaspoon turmeric
⅛ teaspoon ground ginger
Salt and pepper to taste
1 pint of full fat unsweetened coconut milk
Directions
In a small bowl mix together the coriander, cumin, cloves, cinnamon, cardamom, cayenne, turmeric, salt, and pepper. Set aside.
In your saute pan, melt coconut oil over high heat. Add the onions, peppers, jalapenos, and garlic to the pan. Salt and pepper to taste. Saute for 3-5 minutes or until lightly cooked.
Add the spice mixture to the veggies and toss to combine, cook for 1 minute. Add the coconut milk. Bring to a simmer, reduce heat, cover and cook for 15 minutes. Salt and pepper to taste throughout the cooking process.
When the veggies are soft and the sauce has thickened, add the shrimp to the curry and stir to cover. Cook for 2-4 minutes on medium heat, or until shrimp is pink.
Once shrimp is cooked, turn off the heat and squeeze in the lime juice and toss in a handful of chopped herbs (basil or cilantro). Serve over jasmine rice.
