Coconut Curry Shrimp

This is a fun and quick weeknight dinner, super flavorful and colorful. You can use full-fat coconut milk if you’re at your goal weight, or light coconut milk on a weight-loss protein-sparing day. Other kinds of seafood can be substituted for the shrimp, like fish, scallops, clams, or calamari. Enjoy! Serves 2.

Ingredients:

Shrimp:

2 pounds of medium shrimp

1 T coconut oil

dash sea salt

Sauce:

1 can coconut milk, no gums - I like Native Forest

1 T fish sauce

1 T tamari sauce

1 t garlic powder

dash onion powder

2 t minced fresh ginger or 1/2 t ginger powder

1/2 t ceylon cinnamon

1/2 t turmeric, optional

3 T chopped Thai basil, optional

lime slices for serving

Instructions:

Whisk all the sauce ingredients together in a small bowl and set aside. Heat up the coconut oil a large cast-iron/stainless steel/copper pan on high until hot. Add the shrimp and the dash of sea salt, stirring constantly with a wooden spoon until the shrimp are pink and cooked through, a couple minutes. Pour in the sauce. Stir until hot and well combined, and remove from heat. Add more fish sauce and/or tamari to taste, for saltiness. Sprinkle herbs on top. Serve immediately with limes on the side.