Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped (mixed colors)
- 2 tbsp lime juice
- ¼ cup fresh cilantro, chopped
Instructions
- Prep the shrimp by peeling and deveining if necessary. Chop the bell peppers into bite-sized pieces.
- In a large pan over medium heat, drizzle oil and sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Add shrimp and bell peppers; cook until shrimp is pink and opaque (about 3-4 minutes).
- Stir in coconut milk and curry powder; simmer for 5 minutes.
- Finish with lime juice and cilantro; stir well before serving over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 220mg