Coconut Curry Shrimp

Sesame oil

1 sweet onion, chopped

¼ cup celery, chopped

¼ cup bell pepper, minced

4 garlic cloves, minced

1 tbsp curry paste

1 tbsp yellow curry powder

1 tbsp brown sugar

½ tbsp salt

1 cup diced tomatoes

14 fl oz coconut milk (1 can)

1 tbsp coconut oil

1 tbsp butter

1 lb shrimp, cleaned and ready to cook

1 tbsp soy sauce

Pineapple (optional)

In a medium saucepan, add the sesame oil, onion, celery, bell pepper, and garlic. Stir for about 3 minutes. Then add the curries and brown sugar. Cook for another 5 minutes, stirring constantly. Add the tomatoes and coconut milk. Cook for 10 minutes on medium low. Blend it all together, and save in a bowl for later.

Heat a large saucepan. Add the coconut oil and butter. When it is hot, add the shrimp. Sprinkle with soy sauce and cook the shrimp for about 3 minutes on each side. Pour the curry sauce over the shrimp and cook on medium high heat for about 3 minutes.

Serve with jasmine rice and veggies - and why not in a pineapple bowl!

Nutrition Facts

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Coconut Curry Shrimp