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Coconut Curry Shrimp

(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!

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