ONE-POT COCONUT CURRY SHRIMP
»1 lb. raw shrimp, cleaned and deveined.
»2 Tbsps. room temperature pure butter, divided.
»1/2 C. chopped onions.
»1 Garlic clove, minced.
»1 Tbsp. grated fresh ginger.
»1/2 Tsp. sea salt.
»1/2 Tsp. black pepper.
»1 Tsp. plus 1 Tsp. curry powder.
»1 Tbsp. flour.
»1 Can unsweetened coconut milk.
»1 Tsp. coconut palm sugar.
»1 Tbsp. lime juice.
»1/2 C. freshly chopped cilantro.
HOW TO MAKE:
1-In a medium skillet over medium heat, add 1 Tbsp. butter and shrimp. Cook shrimp on both sides until pink, about 2 mins per side. Place shrimp on a plate and cover with a paper towel.
2-In the same skillet, add onion and cook until tender, about 4 mins. Add garlic and cook 1 additional min. Add ginger, salt, black pepper, and curry powder, stir to combine.
3-Combine 1 Tbsps. room temperature butter with flour.
4-Add the coconut milk and palm sugar, stir and bring to a boil. Reduce heat to a low-boil, add butter combined with flour and cook until it starts to thicken up, about 5 mins. Add the shrimp and cook just until heated through, about 15 Seconds.
5-Remove from the heat. Add the lime juice and cilantro, stir to combine.
6-If desired, serve over a bed of brown rice.
Yields: 4 servings | Calories: 259 | Total Fat: 15 g | Saturated Fat: 1 g | Trans Fat: 0 g | Sodium: 805 mg | Cholesterol: 143 mg | Carbohydrates:13 g | Fiber: 1 g | Sugars: 9 g | Protein: 16 g |
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