Shrimp in Coconut Sauce

Ingredients

• Shrimp10 medium (200 g)
• Onion1/4 count (38 g)
• Green Bell Pepper1/4 count (30 g)
• Tomato1/2 count (65 g)
• Garlic1/2 clove (2 g)
• Annatto Oil1/2 tablespoon (5 ml)
• Coconut Milk1/2 cup (120 ml)
• Shredded Coconut1/4 cup (20 g)
• Cumin1 pinch (1 g)

Instructions

1. 1

   Step 1

   Wash and clean the shrimp. Remove the innards and shell but keep the tail. Set aside in the fridge.

2. 2

   Step 2

   Finely chop the onion, tomato, bell pepper and garlic.

3. 3

   Step 3

   Place a pot over high heat. Once heated, add the oil and stir-fry the onion, garlic, bell pepper and tomato over medium-low heat.

4. 4

   Step 4

   Season with salt, pepper and cumin to taste. Cook for 10 minutes stirring occasionally.

5. 5

   Step 5

   Add the shrimp to the sauce and cook over medium heat for 3-4 minutes until golden brown.

6. 6

   Step 6

   Add the coconut milk and the shredded coconut. Add salt, lower the heat and cook for 3 more minutes.

7. 7

   Step 7

   Remove from heat and serve the shrimp in the coconut sauce. You can serve with white rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp in Coconut Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.