A super simple, protein packed and flavorful dish to create in your kitchen. A robust, but delicate dish made with coconut and curry to tantalize your taste buds. Created with real food ingredients and made within under 20 minutes for you or the whole family. You may dress this up with rice, quinoa, or just by itself garnished with fresh herbs and squeeze of lime juice. So simply delicious and good for you!

 

 

Yields: 1 serving

 

INGREDIENTS:

1/4 cup coconut milk, canned

1 tsp lime juice, fresh

1/2 tsp pure maple, or honey

1/2 tsp curry powder

1/4 tsp ginger, fresh or powdered, or 2 drops of essential oil

1/4 tsp garlic, finely chopped

6-8 ounces shrimp, raw, peeled and deveined

dash black pepper

dash sea salt

1 tsp olive oil

1 red bell pepper, medium and chopped

5-6 cilantro sprigs (garnish)

 

INSTRUCTIONS:

In a small bowl; combine coconut milk, lime juice, maple, curry, ginger and garlic. Mix well and set aside.

Season shrimp with salt and pepper.

In a large skillet, heat oil over medium heat.

Next, add the shrimp and bell peppers and let cook for about 30 seconds while stirring consistently.

Add the coconut mixture to the pan. Bring to a boil. Reduce heat to low; gentlyboil for about 5 minutes, or until the sauce thickens and shrimp is opaque and firm.

Serve in a bowl or dish, garnish with cilantro and a sprinkling of fresh lime juice.

 

 

NUTRITIONAL VALUE: calories 346; total fat 23g; cholesterol 214mg; sodium 750mg; total carbohydrates 12g; dietary fiber 2g; sugar 5g and protein 26g.

 

 

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