Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp. peanut butter or cashew butter*
  • 1 Tbsp gluten-free tamari, coconut aminos,* or soy sauce
  • 2 tsp yellow curry powder
  • 1 (14oz) can full-fat coconut milk*
  • 1/2 Tbsp. coconut oil. (plus more, if needed)
  • 1 lb. shrimp, peeled and de-veined
  • 1/2 red bell pepper, cut into 1″ squares
  • 1/2 yellow bell pepper, cut into 1″ squares
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 3-4 Tbsp fresh cilantro, minced
  • 2-3 Tbsp fresh basil, minced
  • salt, to taste
  • Additional fresh herbs (cilantro or basil)
  • Red chili flakes
  • Toasted coconut
  • Crushed cashews or peanuts

Instruction

  • First, combine sauce ingredients in a bowl or liquid measuring cup. Stir together peanut or cashew butter, tamari or coconut aminos, curry powder, and coconut milk. Whisk or stir until smooth and set aside.
  • Melt coconut oil in a large sauté pan over medium heat.
  • Working in batches so you don’t overcrowd the pan, sauté the shrimp about 2 minutes per side, until pink and cooked through. Remove cooked shrimp to a clean bowl or plate and repeat with the remaining of the shrimp.
  • Add bell peppers and green onion to the pan and sauté 2-3 minutes, or until crisp-tender.
  • Add ginger and garlic and cook an additional 1-2 minutes.
  • Pour sauce into the pan over the veggies. Return the shrimp to the pan and add fresh herbs. Stir to combine and bring the sauce to a simmer. (As soon as it starts bubbling, it’s done!)
  • To serve, garnish with additional fresh herbs, chili flakes, nuts, or coconut as desired.