30 minutes
Serves 4
Ingredients:
1 can coconut milk
1/4 cup lime juice
2 tsp. curry powder
2 pounds shrimp
2 Tbsp. coconut or canola oil
1 Tbsp. minced garlic
2 tsp. sea salt
1 avocado
1 small handful cilantro
1/2 jalapeno (optional)
Make Dinner:
Pour coconut milk, lime juice and curry powder into medium mixing bowl. Mix until blended. Clean and devein shrimp and add shrimp to mixture and marinate shrimp for 30 minutes to 1 hour.
Melt oil in large skillet and add shrimp without marinade. Saute shrimp for 5 minutes over medium high heat or until pink.
While shrimp is cooking, pour three cups of remaining marinade in a sauce pan and heat through over medium heat. Once hot, pour the three cups of liquid into a blender. Add minced garlic, sea salt, the meat of one whole avocado and small handful of cilantro. Blend until smooth. (If desired, add 1/2 jalapeno to mixture for added spice.)
Serve shrimp over steamed jasmine rice. Pour sauce over shrimp and rice. Garnish with fresh cilantro.