[wpurp-searchable-recipe] – – coconut oil, medium onion (chopped), garlic (pressed), Sea salt and freshly ground black pepper (to taste), can unsweetened coconut milk (14-oz.), large shrimp (peeled and deveined), can diced tomatoes (14.5-oz.), curry powder, turmeric, Melt the coconut oil in a large skillet over medium-high heat. ; Add onion, garlic, salt and pepper; sauté until onion is translucent. Add coconut milk, shrimp, tomatoes, curry powder and turmeric. ; Bring mixture to a boil then reduce heat and simmer, stirring frequently, for 5 minutes or until shrimp are pink and opaque. ; – <strong>SERVING SUGGESTION:</strong> Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice”; drain; salt and pepper to taste and fluff with a fork). Add a big spinach salad tossed with Leanne’s Basic Vinaigrette. <strong>NUTRITION:</strong> per serving: 350 Calories; 28g Fat; 14g Protein; 14g Carbohydrate; 4g Dietary Fiber; 80mg Cholesterol; 148mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat. Points: 10 – Dinner – Paleo[/wpurp-searchable-recipe]

Coconut Curry Shrimp

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