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.