Coconut Shrimp Curry

• Gluten free

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 Cilantro or parsley, fresh
  • 2 tsp Coriander, ground
  • 3 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 Onion, medium
  • 1 (14.5 oz can Tomatoes

• Canned Goods

  • 1 can Coconut milk, unsweetened

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 1 Rice, cooked

• Baking & Spices

  • 3/4 tsp Black pepper, freshly ground
  • 1/4 tsp Cayenne pepper
  • 1 tsp Curry powder
  • 1 1/4 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on jocooks.com

Description

Ingredients

• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 1/7 tsp cayenne pepper
• 2 tbsp lemon juice
• 1 lb extra-large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp minced fresh ginger
• ½ tsp freshly ground black pepper
• 1 tsp salt or to taste
• ½ tsp turmeric
• 2 tsp ground coriander
• 1 tsp curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can (5.5 oz) unsweetened coconut milk
• fresh cilantro or parsley for garnish
• cooked rice for serving

Directions

• In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
• While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
• Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
• Serve over hot rice and garnish with cilantro or parsley.

Nutrition