1 1/2 pounds raw shrimp, devined and peeled
2 tbsp grass-fed butter or oil of choice
1 tablespoon oil or butter
1 teaspoon finely minced ginger (1 inch knob)
4 garlic cloves, minced
1 onion, diced
Optional: 1 red bell pepper, sliced
2 tablespoons curry powder
Pinch of ground cinnamon
1 14.5-ounce can light coconut milk
1/2 lime, juiced, more as desired
1 teaspoon fine sea salt, more as desired
1/4 teaspoon freshly ground pepper, more as desired
Optional: 1 teaspoon sriracha, more as desired
In a skillet, heat butter or oil, then sauté garlic, ginger, and onions for 2-4 minutes until fragrant.
Add in coconut milk, curry powder, cinnamon, lime juice, salt and pepper.
Bring to a boil then reduce heat and let simmer for 7 to 10 minutes.
Add in shrimp and let simmer for an additional 5-7 minutes until shrimp is cooked
Taste and adjust salt and pepper as desired (add in optional sriracha here).
Serve hot with desired garnishes.
Coconut option: Place shredded coconut in a dry skillet and toss until toasted.
Pico De Gallo option: finely dice 1 diced tomato, 1/4 minced onion, 1/4 minced jalapeño pepper. Toss with 1 tsp olive oil, salt, pepper, small bunch of cilantro chopped, and a squeeze of lime juice.
Mango Chia Jam: follow these instructions, subbing mango for Chia Marmalade
2 oranges, peeled and sliced
2 tablespoon honey
1/2 Lemon, juiced
1 tablespoon chia seeds
Optional: 1/2 teaspoon red pepper flakes (add for a nice kick), more to taste
In a small pot heat orange, lemon, and honey over medium-high heat, until the oranges are soft, about 3-5 minutes. Mix ingredients well and add in chia seeds. Cook for another 2-3 minutes. Take off heat, and let cool.
Transfer to your blender; blend until smooth.
Let set in the refrigerator until serving.