Coconut Curry Shrimp
Coconut Curry Shrimp
Melanie Richtman
Perfect Dinner Recipe
Products used: 3.5 Quart Stainless Steel Saute Pan with Cover
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
For the sauce:
- 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.
