(makes 4 servings)

• 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

1. 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.
2. Add the shrimp to the pan and cook for an additional 3-5 minutes until shrimp are cooked through and no longer opaque.
3. Serve over brown rice, quinoa, or cauliflower rice along with your favorite veggies.
4. Enjoy!