Easy Curry Shrimp

• Gluten free

• Seafood

  • 1 1/2 lb Shrimp

• Produce

  • 4 Garlic cloves
  • 1 Onion

• Canned Goods

  • 1 can Coconut milk, light

• Baking & Spices

  • 2 tbsp Curry powder
  • 1/2 tsp Pepper, freshly ground
  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Butter or oil, grass-fed

• Dairy

  • 1 tbsp Oil or grass-fed butter

Found on lexiscleankitchen.com

Description

Ingredients

• 1 1/2 lb. shrimp, devined and peeled
• 2 tbsp grass-fed butter or oil of choice
• 1 tbsp oil or grass-fed butter
• 1 onion, minced
• 4 garlic cloves, minced
• 2 tbsp curry powder
• 1 can light coconut milk
• 1 tsp fine sea salt, more as desired
• 1/2 tsp freshly ground pepper, more as desired
• Optional: 1 tsp sriracha, more as desired
• Optional: Garnish with chopped scallions
• Optional: 1/3 cup unsweetened shredded coconut, toasted
• Optional: 1/3 cup pico de gallo
• Optional: 1/4 cup mango chia jam
• Optional: Serve with my homemade tortillas/a

Directions

• In a skillet, heat butter and add shrimp Cook shrimp until opaque Remove shrimp and set aside In the same skillet add butter or oil, then sauté onion and garlic for 2-4 minutes Add in coconut milk, curry powder, salt, and pepper Bring to a boil then reduce heat and let simmer for 7-10 minutes Add in shrimp and let simmer for an additional 5-7 minutes Taste and adjust salt and pepper as desired, add in optional sriracha here Serve hot with scallion garnish Coconut option: Place shredded coconut in a dry skillet and toss until toasted Pico De Gallo option: finely dice 1 small tomato, 1/4 onion, 1/4 jalapeño pepper and toss with 1 tsp olive oil, salt, pepper, small bunch of cilantro, and a squeeze of lime juice Mango Chia Jam: follow these instructions, subbing mango for oranges