coconut curry shrimp



1lb of jumbo shrimp, peeled, deveined, tails off

juice of 1/2 lemon juice

1 tbsp of coconut oil

1 tbsp of olive oil

1 medium white onion, chopped

1-1/2 cups of freshly chopped carrots

1 orange bell pepper, chopped

1 tomato, chopped

2 cloves of garlic, chopped

1 tbsp of cayenne pepper

1 tsp of garlic powder

1/2 tsp of ground ginger

1/2 tsp of turmeric

2 tsp of ground coriander

2 tsp of curry powder

1 can of coconut milk (13-14 oz can)

salt and pepper, to taste

cooked rice, for serving


In a bowl, mix the shrimp with lemon juice, and 1/2 tbsp of cayenne pepper. season with salt and pepper as well, and set aside to marinade. next, cut all of your veggies. try to cut them all the same size so they will cook around the same size. in a large pan, begin to heat the coconut oil and olive oil over medium high heat. while the oil warms, put the ginger, turmeric, garlic powder, coriander, curry powder, and remaining cayenne pepper in a bowl and mix; set aside. once the oils are warm, add in the carrots and sauté for about 3 minutes; you add these first because they’ll take the longest to cook. after they’ve softened a little, add in the onion, yellow pepper, and garlic. cook together for about 3 minutes, or until the onions are soft. next, add in the spice mix and cook with the veggies for about a minute. then add in the coconut milk and tomatoes. season with salt and pepper, and bring to a boil. cook for about 5 minutes, stirring occasionally. turn the heat down to medium heat, and add in the shrimp (juices and all from the bowl). stir, and let the shrimp cook in the sauce; this will take 4-5 minutes. shrimp are cooked when they turn pink. serve warm over cooked rice. enjoy!

*note: you can sub out the shrimp for chicken, or another protein. if you do so, cook the protein before adding to the sauce. also, you can use whatever vegetables you want; I had carrots and peppers on hand, so I added them in. these are optional, but add flavor. you could also make this vegetarian!