Coconut Curry Shrimp
This recipe infuses the shrimp with a rich flavors of coconut and curry. It can be served with a side of cauliflower rice or by itself. The spices of the recipe combine to give a unique flavor that everyone will love.
- 1 lb. Shrimp peeled and deveined.
- 1 cup Diced onions
- 1 cup Coconut milk
- 1 tsp Coconut flour
- 2 tbsp Olive oil
- 1 tsp Coconut paste
- 1 Bay leaf
- 1 Cinnamon stick
- 1 tsp Turmeric
- 1 tsp Paprika
- 1 tsp White pepper
- Salt to taste
Discard the tail and head of the shrimp. Devein the shrimp.
In a large pan add the oil and fry the shrimp for 2 minute on each side and until thoroughly cooked. Transfer to a plate.
Add the onion into the same pan and cook until caramelized.
Add the coconut flour, coconut paste, bay leaf, paprika, salt, white pepper, cinnamon stick and turmeric.
Add half the coconut milk and cover with lid.
Cook for 2 minutes and add the remaining milk.
Let it come to boil and add the shrimp.
Cook for 5 more minutes and serve hot.