Saturday, April 27, 2013

Fast Shrimp

Since this recipe can be cooked in 10-15 minutes, the title is a very good description.  The fact that these were delicious was an extra bonus.  Some chopped red peppers and onions were quickly sauteed in coconut oil until tender.  Then shrimp and spinach were tossed in and allowed to cook through.  The dish was finally finished with curry powder and coconut milk and seasoned with salt and pepper.  Simply delicious!  I made a half recipe of this dish and it turned out perfectly.

Our dairy addition for today was Greek yogurt combined with fresh strawberries and topped with slivered almonds.



Fast Shrimp
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

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