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Spicy Shrimp in Coconut Milk
Prep Time
15 min
Prep Notes
You can use white fish for this recipe as well.
Cooking Time
20 min.
Yields
4
Ingredients
- 1/4 cup of coconut oil
- 1 cup onion, chopped
- 1 tbsp garlic, minced
- 2 tsp fresh ginger, minced
- 2 tbsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 1/8 tsp turmeric
- 2 medium tomatoes, diced
- 2 1/2 cup unsweetened coconut milk
- 1/2 cup water
- 1 tsp salt
- 1 1/2 lb. large shrimp, peeled and deveined
- 3/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges, for serving
Directions
- Heat oil in large skillet over medium-high heat. Add onions and cook stirring occasionally, for 3 minutes.
- Add garlic and ginger and cook for 2 minutes.
- Add coriander, cumin, cinnamon, cayenne, and turmeric and cook for 1 minute.
- Add tomatoes and cook for 5 minutes.
- Add coconut milk, water and salt and bring to a simmer.
- Cook for 5-10 minutes or until the sauce has thickened.
- Add shrimp and simmer, stirring occasionally, for 5 minutes.
- Stir in cilantro and serve with lime wedges.