- 1 pound shrimp, peeled and deveined
- 1 14-ounce can light coconut milk
- 1 tablespoon fresh-squeezed lime juice
- 1 tablespoon curry powder
- 2 teaspoons ginger, fresh grated
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- In a medium saucepan, combine coconut milk, lime juice, curry powder, ginger, salt and pepper. Simmer over low heat for 8-10 minutes until slightly thickened.
- Add the shrimp to the pan and cook for an additional 3-5 minutes until shrimp are cooked through and no longer opaque.
- Serve over brown rice, quinoa, or cauliflower rice along with your favorite veggies.
- Enjoy!