NUTRITION

SERVINGS

INGREDIENTS

11 oz shrimp

1 tbsp ghee

0.5 cup onion

1 cup red bell pepper

1 tbsp garlic

1 tbsp ginger

1.5 tbsp curry powder

0.5 tsp turmeric

0.5 tsp cayenne pepper

0.25 cup coconut milk

1 tsp monk fruit sweetener

0.75 cup basmati rice

0.25 cup fresh cilantro

1 whole lime

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the basmati rice according to package instructions and set aside.

• 2

  Heat the ghee in a large skillet or wok over medium-high heat.

• 3

  Add the diced onion and sliced red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic, grated ginger, curry powder, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.

• 5

  Add the shrimp to the skillet and season with sea salt and black pepper, searing for 2 minutes on each side.

• 6

  Pour in the full-fat coconut milk and stir in the monk fruit sweetener.

• 7

  Reduce heat to medium-low and simmer for 3-5 minutes until the sauce thickens slightly and the shrimp is pink and cooked through.

• 8

  Serve the shrimp curry over the cooked basmati rice, garnished with fresh cilantro and a squeeze of lime juice.