nicolette@theyardgym.com.au
Coconut Curried Shrimp with Broccoli
25 minutes
Coconut Oil Yellow Onion (medium, chopped) Garlic (clove, minced) Ginger (minced or grated) Curry Powder Sea Salt Canned Coconut Milk Broccoli (cut into florets) Shrimp (raw, deveined, peeled and tails removed) Lime (optional)
Heat the coconut oil over medium heat. Add the onion and cook for three to five minutes or until the onion has softened. Add the garlic, ginger, and curry powder and cook for another minute. Stir in the coconut milk.
Bring the sauce to simmer then add the broccoli. Cook for five to seven minutes or until the broccoli is fork tender.
Add in the shrimp and cook for two to three minutes more until the shrimp are opaque and cooked through.
Remove the pot from the heat and stir in the lime juice (if using) and season with additional salt if needed. Divide between plates or bowls and enjoy!
Refrigerate in an airtight container for up to three days. Add other dried herbs and spices like cumin, chili powder, or coriander. Serve with cilantro, red pepper flakes, or extra lime wedges. Add carrots and spinach. Cauliflower rice, brown rice, jasmine rice, or quinoa.
479 30g 16g
Fiber
5g
Sugar
6g 39g
Cholesterol
274mg 562mg
Sodium
Vitamin A Vitamin C
573IU 86mg
Calcium
191mg
Iron
3mg
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