| 15 | 55 | 298 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 35 min | 4 |
| 1 1/4 tsp | Sea Salt |
| 3/4 tsp | Black pepper |
| 1 dash | Cayenne pepper |
| 2 tbsp | Lemon juice |
| 454 gm | Shrimp, raw (peeled and deveined) |
| 1 tbsp | Vegetable oil (or grapeseed oil) |
| 1 medium | White onion (chopped) |
| 3 clove(s) | Garlic (minced) |
| 1 tbsp minced | Ginger root |
| 1 tsp, minced | Turmeric root |
| 2 tsp | Coriander, ground |
| 1 tsp | Curry powder |
| 1 can(s) (14oz) | Diced tomatoes, canned (undrained) |
| 1/2 can(s) (13.5 oz) | Coconut milk, sweetened |
| 2 cup | White rice, medium-grain, cooked (gluten-free if needed) |
1. In a small bowl toss the shrimp with 1/4 tsp salt, 1/4 tsp black pepper, cayenne pepper and lemon juice. Cover with plastic wrap and refrigerate for 15 minutes.
2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, remaining salt, coriander, turmeric and curry powder.
3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.
Shrimp
is a great source of protein and Omega 3 fatty acids!
| Grain | 1.0 |
| Meat | 1.3 |
| Vegetables | 1.2 |
Add a teaspoon of vinegar and fish sauce to taste. Leave shrimp tails on for more flavor.