Coconut Curry Shrimp

Ingredients

• Curry powder

  2 tbsp or 13g

• Coconut milk

  canned

  1 cup or 226g

• Shrimp

  raw

  8 oz or 227g

• Salt

  table

  ½ tsp or 3g

• Lime juice

  1 tbsp or 15g

• Cilantro

  raw, coriander leaves

  4 tbsp or 4g

Directions

1. Set a large skillet over medium heat. Add the curry powder and toast, stirring constantly, until very fragrant, about 60 seconds.
2. Pour in the coconut milk and whisk until the curry powder is fully incorporated. Bring to a gentle simmer.
3. Add the shrimp and season with the salt. Simmer gently, stirring occasionally, until the shrimp turn pink and are just cooked through, 5 to 7 minutes.
4. Remove from the heat and stir in the lime juice. Taste and adjust salt or lime as needed.
5. Garnish with the chopped cilantro and serve right away.