Spicy Shrimp + Carrot-Ginger Coconut Sauce
Heather Hartman HealthShare
This is one of my favorite weeknight meals. It’s super easy to whip up, packed with flavor, healthy, and pretty. Look at all those colors!
Spicy Shrimp + Carrot-Ginger Coconut Sauce
Rated 5.0 stars by 1 users
Servings
4
INGREDIENTS
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14 ounce can of Native Forest Simple Coconut Milk
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1 each carrot
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1 tablespoon ginger purée
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1 tablespoon garlic purée
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1-2 each serrano peppers
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3 tablespoons coconut aminos
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0.5 bunch cilantro
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2 each lines, juiced
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.5 tablespoon turmeric
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1 stalk lemongrass
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Olive oil
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Salt and pepper
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24 each wild shrimp, cleaned
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1 each onion, julienned
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Colorful mix of veggies: asparagus, green beans, snap peas, sweet bell peppers, fire roasted corn, etc.
METHOD
Combine the coconut cream, carrot, ginger, garlic, Serrano, coconut aminos, cilantro, lime, turmeric, lemongrass, and pinch or two of salt in a Vitamix. Blend until hot, or heat in a pot.
Saute the onion with salt, pepper and olive oil until soft. Brown the shrimp, add the veggies, and cook until softened.
Place the veggies in a place and spoon the sauce over.
Double the liquid to make this into a soup!