For those of you that love shrimp and curry- here’s a fun, quick recipe you can toss together in a hurry!
The shrimp is cooked in a fragrant coconut milk, combined with curry powder, fresh ginger, lime and a touch of honey. Add some pizzazz with brown rice and chopped cilantro, then serve with a zesty lime wedge. To add a little bit of heat, add a pinch of crushed red pepper or a finely chopped fresno chile (or Serrano- you all know how much I love my Serrano!).
Remember that shrimp cooks crazy quick, so keep a weather eye on the cooking temps. For the best results, cook the shrimp with the onions and peppers over high heat for only 30 seconds. Then add the coconut milk mixture to cool the pan and turn the burner to low. Shrimp will continue to cook after you’ve removed them from heat, so turn off your burner as soon as the shrimp becomes opaque, then serve immediately, or transfer to a serving dish. If you prefer your shrimp more well-done, leave them in the hot pan until ready to serve.
Total Time: 21 min.
Prep Time: 15 min.
Cooking Time: 6 min.
Yield: 1 serving
¼ cup canned coconut milk
1 tsp. fresh lime juice
½ tsp. raw honey (or agave syrup) (optional)
½ tsp. curry powder
1 thin slice fresh ginger, peeled, finely chopped
¼ tsp. finely chopped garlic
6 oz. raw medium shrimp, peeled, deveined
¼ tsp. ground black pepper
1 tsp. extra-virgin organic coconut oil
½ medium red bell pepper, chopped
6 fresh cilantro sprigs (for garnish; optional)
1. Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside.
2. Season shrimp with pepper.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.
5. Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.
6. Garnish with cilantro if desired.
For all of you doing Body Beast or Hammer & Chisel (or like me DESPISES seafood), Sagi has the following Variation: Recipe can be made with 4 to 6 oz. skinless chicken breast. Make sure to cook chicken for a longer time (about 5 minutes or until it is not pink) before adding sauce. Multiple servings can be made and frozen in individual servings for future meals.