Coconut Lime Shrimp

Ingredients:
8oz large shrimp peeled, de-veined, and dried
¼ teaspoon of sea salt
1 teaspoon fresh ground black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon curry powder
2 teaspoons extra virgin olive oil
¼ cup of coconut milk
1 tablespoon sugar or honey*
½ small onion chopped
Juice of 1 lime

In a bowl combine shrimp, salt, pepper, onion powder, garlic powder, 1 teaspoon of the olive oil, and half of the lime juice. Let stand for at least 15 but no more than 30 minutes. (if left too long the acid from the lime juice will start to “cook” the shrimp)

In a skillet over medium high heat, heat remaining teaspoon of olive oil. Once the oil is heated add the curry powder, stirring continuously until the curry starts to darken and become fragrant (about 1-2 minutes).

Add in the chopped onions and cook for another 2 minutes. Add in the shrimp continuing to stir. Once the edges of the shrimp start turning pink add in the remaining lime juice and coconut milk.

Continue to cook while stirring for another 3-5 minutes until the shrimp is fully cooked. The sauce will reduce and thicken as it cooks. At this point taste the sauce, if it is TOO tart you can add sugar or honey to taste (I used a total of 1 tablespoon of sugar in this preparation)

Serve over starch of choice, or with vegetables.
(serves two hungry people, or 3 not so hungry people)


Number of Servings: 2

Recipe submitted by SparkPeople user SIMONECA78.