Curry Coconut Shrimp

1 ½ lb extra large Panamei Shrimp, peeled and deveined
2 Tbsp lemon juice
1 Tbsp coconut oil
1 medium onion, chopped
3 garlic cloves, minced
1 Tbsp curry powder
1 can of coconut milk
2 Tbsp basil for garnish (or parsley)
Salt & pepper, to taste
Hot sauce (optional)

Using a large skillet, on medium high heat, add coconut oil.
Add the shrimp and cook for 2-3 minutes on each side. Remove them the heat and reserve.
Using the same skillet, add onions and garlic stirring and cooking for 2 minutes.
Add the curry powder and continue cooking for another 2 minutes.
Pour in the coconut milk and reduce the heat to medium. Stir in the lemon juice, salt and pepper.
Allow it to warm up until bubbling. Add the shrimp and toss it to coat.
Let it simmer until it reduces to a thicker sauce.
Adjust the salt and pepper.
Add the basil and stir.

Serve this rich shrimp and sauce with Mambo Tostones.
Enjoy!

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