Coconut Curry Shrimp

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon curry powder
• 1 can NUTRINUT Organic Coconut
• 1 red bell pepper, sliced
• 1 cup snow peas or snap peas
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. Stir in the curry powder and cook for an additional minute.
3. Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the sliced red bell pepper and snow peas. Stir-fry for a few minutes until they are slightly tender but still crisp.
5. Pour in the coconut milk, soy sauce, and lime juice. Stir well to combine.
6. Add the cooked shrimp back to the skillet and cook for an additional minute or two to heat through.
7. Serve the coconut curry shrimp over steamed rice or with noodles, and garnish with fresh cilantro.