Our dairy addition for today was Greek yogurt combined with fresh strawberries and topped with slivered almonds.
Makes 3-4 servings
1 pound Wild-caught shrimp (fresh or frozen - I used frozen), tailes removed and de-veined
1 red bell pepper, chopped
11/2 onion, chopped
4 big hand fulls of baby spinach leaves
2 tablespoons coconut oil
2 tablespoons coconut milk
1/2 tablespoon curry powder (or more to taste)
Sea salt and freshly ground black pepper to taste
In a large skillet, heat the coconut oil over medium heat. Add the onions and bell peppers and cook until the veggies are tender. Add the shrimp and spinach and cook for 3-4 minutes or until the shrimp curls up and is no longer opaque in the middle. Add the coconut milk and spices, mix well and serve.
Recipe from Everyday Paleo