Calories:
Ingredients
- 1 tsp coconut oil
- 1 large onion chopped
- 1 red bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 jalapeno pepper seeded and minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cardamom
- 1 12 oz can almond milk
- 1/4 cup coconut milk
- 1.5 lbs large shrimp peeled and deveined
- 2 tbsp lime juice
- 1 tbsp coconut flour
- 1/3 cup chopped fresh cilantro
- salt and pepper to taste
Instructions
- Heat oil in a large heavy saucepan over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeno pepper, curry powder, cumin, coriander and cardamom; cook, stirring, until aromatic, about 2 minutes more. Reduce heat to low and add almond milk and coconut milk. Bring to a simmer, stirring to prevent scorching. Simmer for 5 minutes. Add shrimp and cook, uncovered, until the shrimp are pink and curled, 10 to 12 minutes.
- Combine lime juice and coconut flour in a small bowl; stir until smooth. Add to the shrimp mixture and cook, stirring constantly, until thickened, about 2 minutes. Stir in cilantro and season with salt and pepper.
