f you’re craving a flavor-packed, protein-rich meal, but don’t have a ton of time to spend in the kitchen, this is a recipe you need to try.

This Shrimp Coconut Curry can be on your plate in 10-20 minutes - seriously! Shrimp cooks fast, so keep an eye on your cooking temperature. For the best results, cook the shrimp with the onions and peppers over high heat for only 30 seconds. Add the coconut milk mixture to cool the pan and turn the burner to low.

Chef tip: Feel free to try this recipe with chicken if you’re not feeling shrimp! Sub 4 to 6 oz. skinless chicken breast and cook chicken for a longer time (about 5 minutes or until it is not pink) before adding sauce.

Shrimp Coconut Curry

Servings: 1

Ingredients

¼ cup canned 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

6 fresh cilantro sprigs (for garnish; optional)

Instructions

1. Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside. Season shrimp with pepper.

2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.

3. 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.

4. Garnish with cilantro and serve!