Shrimp Coconut Curry


  • ¼ cup canned light 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

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.

(thanks beachbody blog)