Shrimp Coconut Curry
Total Time: 21 min. Prep Time: 15 min. Cooking Time: 6 min. 1 serving
¼ cup canned coconut milk
1 tsp. fresh lime juice
½ tsp. raw honey (or agave syrup) (optional)
½ tsp. curry powder
1 thin slice fresh ginger, peeled, finely chopped
¼ tsp. finely chopped garlic
6 oz. raw medium shrimp, peeled, deveined
¼ tsp. ground black pepper
1 tsp. extra-virgin organic coconut oil
½ medium red bell pepper, chopped
6 fresh cilantro sprigs (for garnish; optional)
Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside.
Season shrimp with pepper.
Heat oil in large nonstick skillet over medium-high heat.
Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.
Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.
Garnish with cilantro if desired.