Turmeric-Coconut Shrimp Curry
Cooking time: 6-10 minutes. Serves 4.
This dish is healthy, gluten-free and with a super fast preparation and cooking time!
1 lb raw shrimp, peeled & deveined (defrosted)
1 tbsp coconut oil
3 cloves garlic, minced
1 tsp turmeric powder
½ tsp ginger powder
½ tsp black pepper
½ cup roasted red pepper, diced
1 can of coconut milk or cream
Optional: 1 tbsp coconut flour (to thicken)
Optional: 2 Tbsp Sriracha or other hot sauce
2 Tbsp fresh lime or lemon juice
Salt to taste
¼ cup fresh cilantro, chopped
Heat coconut oil in a skillet. Sauté all spices for 2-3 minutes. Add garlic and stir for 1 minute. Add red pepper. After red pepper is slightly soft.
Add shrimp and stir for several minutes until translucent. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
Pour in the coconut milk and hot sauce , and cook just until heated through - do not boil. Add lime juice and garnish with fresh cilantro.
Serve on top of quinoa or brown rice and steamed vegetables
N UT RITION INF ORM A TION
Serving size: 1 cup Calories: 294 Fat: 19g Carbohydrates: 5g net Protein: 24g