Breastfeeding Friendly Coconut Curry Shrimp
Total time35 min
Prep time15 min
Cook time20 min
4.9(30)
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes, with juices
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp fish sauce
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season all over with the salt and black pepper. Set aside.
- 2
Heat the coconut oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until the onion is softened and translucent and the pepper is tender, about 6–7 minutes.
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