I love the flavors of coconut and lime when cooked with curry and ginger. It’s like I’m taking a trip to the Grand Palace and the Taj Mahal in the same meal!
Coconut is one of the healthiest foods we can eat, full of good fats and it’s dairy, soy, gluten free and it gives the sauce of this dish a richness that holds up well to curry and ginger. The beauty of this recipe is that you can make it for dinner after a long day and don’t have to use shrimp as your protein. You can make vegan with extra vegetables, you can use sauteed chicken or lamb in place of shrimp. It’s easily to modify and delish!
Coconut Curried Lime Shrimp
2 T. organic coconut oil
1 pd. raw shrimp, peeled and deveined
1 medium white onion, finely chopped
3 carrots, peeled and chopped
1 T. fresh ginger, grated
2 cloves garlic, minced
1 T. Dragon or Yellow Curry Powder (you can find Dragon Curry at most spice markets, but yellow curry works)
1 -15oz container So Delicious Culinary Coconut Milk
1/4 tsp. sea salt
2 limes, juiced
handful fresh cilantro, finely chopped
Heat coconut oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked.
Remove shrimp to a plate and set aside.
Add the onion, carrot, ginger, and garlic to the skillet and stir to cook for 3 minutes. Sprinkle the curry powder over the vegetables and continue cooking, stirring often for another couple of minutes.
Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add the lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice on your taste. Stir in the fresh cilantro.
Garnish with additional cilantro before serving if desired. This is great paired with sautéed snap peas or spinach!