Ingredients
- 1lb raw shrimp, peeled, deveined, and tails off
- 1/2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp avocado oil
- 1 medium yellow onion, diced
- 1 red pepper, diced into strips
- 1 tbsp fresh grated ginger (or 1/2 tsp dried)
- 4 cloves garlic, minced
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 14oz can diced tomatoes
- 14oz can of coconut milk
- 2 tbsp honey
- cilantro for topping
- Rice for serving
Instructions
- In a large bowl, mix together shrimp, curry, cumin, salt and pepper. Toss to coat and set aside.
- In a large skillet, heat avocado oil. Add in diced onion and pepper and cook for about 5 minutes or until beginning to soften.
- Mix in garlic and ginger, and then add in curry, cumin, salt, and pepper. Stir it all up.
- Add in can of diced tomatoes and can of coconut milk, then drizzle in honey. Stir until well combined and then bring to a boil. Let simmer for 5 minutes over medium heat.
- Pour in the shrimp with all the seasonings included. Let cook for about 2 minutes or until shrimp are cooked through. They cook very fast and will continue to cook once heat is turned off.
- Serve over a bed of rice and garnish with cilantro. I like to use the coconut rice from this recipe.
Category: meal prep, dinner, shrimp, curryMethod: Stove topCuisine: ThaiDiet: Gluten Free