NUTRITION

SERVINGS

INGREDIENTS

7.5 oz shrimp

0.5 tbsp coconut oil

1 cup red bell pepper

0.25 cup full-fat coconut milk

1 tbsp red curry paste

2 cloves garlic

1 tsp fresh ginger

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

• 2

  Heat the coconut oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Add the shrimp to the skillet and sear for 1-2 minutes per side until they turn pink and opaque, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced red bell pepper and sauté for 3 minutes until slightly softened.

• 5

  Stir in the minced garlic, grated ginger, and red curry paste, cooking for 1 minute until the aromatics are fragrant.

• 6

  Pour in the full-fat coconut milk and bring to a gentle simmer, scraping up any flavorful browned bits from the bottom of the pan.

• 7

  Add the baby spinach and stir until just wilted into the sauce.

• 8

  Return the cooked shrimp to the skillet, tossing to coat in the creamy sauce and heating through for 1 minute.

• 9

  Squeeze fresh lime juice over the curry and garnish with chopped cilantro before serving immediately.