Coconut Shrimp Curry

April 30, 2013

A delicious curry dish even for curry haters!

Shrimp marinade:
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (if you don't like spice, I would cut back or leave this out completely)
2 Tablespoons lemon juice
1lb jumbo shrimp, peeled and deveined (or buy the ez peel shrimp and just remove the shell)

Sauce:
1 Tablespoon oil, use canola or peanut oil
1 red onion, diced
1 Tablespoon minced fresh ginger (don't forget to peel it first!)
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon minced garlic
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
14.5 ounce can of diced tomatoes, undrained
13.5 ounce can of coconut milk (you can usually find this in the asian/indian food aisle)
1/2 - 1 cup fresh cilantro, chopped
Hot cooked brown rice

1. Combine the ingredients for the marinade in a bowl and add shrimp. Marinate for 15 minutes or longer.
See the full directions on my site

Nutritions

Calories
2040

Sodium
725mg
30% DV

Fat
206g
317% DV

Protein
21g
42% DV

Carbs
32g
11% DV

Fiber
11g
44% DV