Shrimp with Carrot Ginger Coconut Sauce

Ingredients:

  • 1 (14 ounce) can of coconut milk
  • 1 medium carrot, chopped
  • 1 half-a-thumb-sized piece of ginger
  • 1 garlic clove
  • 3 tablespoons coconut aminos
  • 1 tsp fish sauce
  • 1 cup fresh cilantro or parsley
  • 2 limes, juiced
  • (optional) 1 small piece fresh turmeric
  • (optional) 1 stalk lemongrass
  • 2 tablespoons avocado oil
  • 1 pound rock shrimp
  • Any mix of vegetables: snap peas, bok choy, asparagus, etc.

Credit to Malibu Farms

Directions:

  • Use a blender or food processor to combine all of the ingredients except for shrimp and veggies.
  • Taste for seasoning and maybe add a dash of salt or a tiny bit more coconut aminos.
  • In batches, and in a little avocado oil over high heat, sauté the shrimp and veggies together until just done. Season with salt.
  • Gently heat the coconut sauce. Do not bring to a full boil, as it may break. When hot, pour over the shrimp and the vegetables.

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