Thai Coconut Curry Shrimp #Recipe


12 oz. small shrimp (cooked, deveined, tails off)
½ Tbsp coconut oil
½ cup lite coconut milk
1½ tsp curry powder
½ tsp turmeric
½ tsp crushed raw garlic
½ cup dry quinoa
4 mini sweet peppers (chopped)
1 cup spinach

Full recipe from :

Heat the cooked shrimp in a sauce pan over medium heat.
While the shrimp are heating up, mix the coconut oil, half of the coconut milk, the curry powder, turmeric, and garlic together to create a paste. Set aside.
Once the shrimp are defrosted and warm, drain the excess liquid from the pan. Add in the curry paste and continue cooking the shrimp on low-medium heat.
During that time, create the quinoa according to directions. Chop the peppers and set aside.
Once the shrimp is almost done cooking, add in the remaining coconut milk and the spinach. Continue to heat up for about 5-7 minutes.
Top each bowl with quinoa, curry shrimp, and sweet peppers. Serve hot and enjoy!