Follow these steps for perfect results
coconut milk
canned
lime juice
fresh
honey
raw
curry powder
ginger
peeled, finely chopped
garlic
finely chopped
shrimp
peeled, deveined
black pepper
ground
coconut oil
extra-virgin
red bell pepper
chopped
Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl and mix well.
Season shrimp with black pepper.
Heat coconut oil in a large nonstick skillet over medium-high heat.
Add shrimp and bell pepper to the skillet.
Cook, stirring frequently, for 30 seconds.
Pour coconut milk mixture into the skillet.
Bring the mixture to a boil.
Reduce heat to low and gently boil for 5 minutes, or until the sauce is slightly thickened and the shrimp is opaque and firm.
Garnish with cilantro if desired.
Expert advice for the best results
Add other vegetables like broccoli or snap peas for added nutrients.
Use full-fat coconut milk for a richer sauce.
Adjust the amount of curry powder to your spice preference.
Everything you need to know before you start
5 minutes
Can be prepped ahead of time
Serve in a bowl, garnished with cilantro and a lime wedge.
Serve with brown rice or quinoa.
Serve with a side of steamed vegetables.
Off-dry to balance the spice
Discover the story behind this recipe
Common dish in Thai and Indian cuisines
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