Category: Food

Well tonight’s supper wasn’t a full blown success, but it wasn’t bad. Definitely learned some things I didn’t like and things I would do differently. First things first – this recipe called for raw shrimp, something I have never cooked before. To make the process easier, I did buy shrimp that was already deveined, but I did still have to peel it. I’d never done that before, so good ‘ole YouTube to the rescue! Luckily it wasn’t very hard, just time consuming. For this recipe I prepped the vegetables and the shrimp earlier in the day so then come supper time, it was a lot quicker. I’ll walk through the recipe I used, but also tell you what I would do differently. First off, heat a large pan (use a wok/stir fry pan if you have it – I don’t, so I just use a large frying pan – if you want a wok, here is one that’s not too expensive: T-fal A80789 Specialty Nonstick Dishwasher Safe Oven Safe PFOA-Free Jumbo Wok Cookware, 14-Inch, Black) to medium high heat with 2 tbsp coconut oil. Throw in 1 large chopped yellow onion and 3 large garlic cloves, minced. Cook 4-5 minutes.

Personally, these cook down SO small that next time I would leave the onions sliced. I would also add in the fresh ginger here, not later. Next add, 2 tbsp curry powder, 2 lbs peeled and deveined shrimp, 1 red bell pepper diced, and 1 large carrot shredded. I decided to slice my carrots and I’m glad I did, I like the pieces bigger. I would also recommend leaving the pepper in strips, not dicing since they cook down too. Cook that for 5-7 minutes until shrimp is cooked.

I put the carrots and peppers in first to cook for a couple minutes so I didn’t end up with crunchy carrots, then mixed the rest in.

I cooked this a few more minutes all together, then added a 5.3 oz container Silk Dairy Free Vanilla Yogurt, 1/2 cup canned coconut milk, 1 tsp minced fresh ginger, and 2 cups snow peas (I substituted snap peas, my store was out of snow peas). Stir it all together and bring to a boil, then it’s done! You can serve over rice or noodles, or if you’re doing it low carb like me, just omit that and eat as is. You could try cauliflower rice too.

It wasn’t bad, but I wasn’t crazy about the vanilla taste the yogurt gave it. It just doesn’t go with the shrimp/curry. Next time I would omit the yogurt all together and just add in more coconut milk. I don’t need a ton of sauce either since I’m just eating it plain and there’s no rice or pasta to soak it up. I think it was also missing a little heat, so I’d probably throw some red pepper flakes in there too. All in all it wasn’t bad and I would make it again. Let me know what you think! PRINTABLE RECIPE

Coconut Curry Shrimp 2 tbsp coconut oil 1 large chopped yellow onion 3 large garlic gloves, minced 2 tbsp curry powder 2 lbs peeled and deveined shrimp 1 red bell pepper, sliced 1 large carrot, sliced thin 1 can coconut milk Heat oil in large skillet or wok. Add in chopped onion and garlic, cooking 4-5 minutes. Add in carrots and peppers and cook another 3-4 minutes. Add in the spices and shrimp, stirring to coat. Cook until shrimp is done. Add in coconut milk and stir to mix it all together. Bring to a boil and cook 2-3 minutes. Done!