Juice of half a limereserve the other half to serve
2tspcoconut sugaromit for Whole30
½tspturmeric powder
½tspcurry powderomit for AIP
½tspcuminomit for AIP
1/2-3/4tspsea salt
¼tspblack pepperomit for AIP
2tbspfresh cilantrochopped (for serving)
Instructions
Using a large deep pan, heat the oil over medium heat.
Add the shrimp and cook for 2-3 minutes on each side or until pink and cooked through. Set aside.
Using the same pan, cook the onion, garlic, and ginger over medium heat for 3-4 minutes or until the onion is lightly translucent.
Add the coconut milk, coconut cream, tomato sauce, coconut aminos, lime juice, fish sauce, and seasonings (reserving the cilantro). Stir to combine and allow to simmer for 4-5 minutes.
Add the shrimp back to the sauce and stir to coat the shrimp for 1-2 minutes.
Serve topped with cilantro and serve over rice (or cauliflower rice) with lime wedges.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.