One Pot Coconut Curry Shrimp

• Gluten free

• Seafood

  • 2 lbs Shrimp

• Produce

  • 1 Carrot, large
  • 3 Garlic cloves, large
  • 1 tsp Ginger, fresh
  • 1 Red bell pepper, large
  • 2 cups Snow peas
  • 1 Yellow onion, large

• Canned Goods

  • 1/2 cup Coconut milk, canned

• Baking & Spices

  • 2 tbsp Curry powder

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 1 (5.3-ounce container Silk dairy-free vanilla yogurt

Found on platingpixels.com

Description

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, chopped
• 3 large garlic cloves, minced
• 2 pounds shrimp, defrosted (peeled and deveined)
• 2 tablespoons curry powder
• 1 large red bell pepper, diced
• 1 large carrot, shredded
• 2 cups snow peas
• 1 teaspoon minced fresh ginger
• 1 (5.3-ounce) container Silk Dairy-Free Vanilla Yogurt
• ½ cup canned coconut milk

Directions

• If serving over rice: Cook according to package directions.
• To make coconut curry shrimp: Heat coconut oil to medium-high heat in a large stir-fry pan or wok. Add garlic and onion, saute for 4-5 minutes until fragrant.
• Add curry powder, shrimp, bell pepper and carrots. Stir to evenly coat and cook 5–7 minutes until shrimp is opaque white.
• Reduce heat to medium and add snow peas, ginger, Silk Dairy-Free Vanilla Yogurt and coconut milk. Stir to combine and bring to a low boil. Remove from heat and serve over rice or noodles.