|20 min||35 min||4|
|1 1/4 tsp||Sea salt|
|3/4 tsp||Black pepper|
|1/8 tsp||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|
|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.
is a great source of protein and Omega 3 fatty acids!