Coconut Shrimp Curry {30-Minute Meal}

melskitchencafe.com

Vickie Noble Filoso

subheading: FOR THE SHRIMP MARINADE:

½ teaspoon kosher salt

¼ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

2 tablespoons freshly squeezed lemon juice (from about 1 lemon)

1 to 2 pounds large or extra-large shrimp, peeled and deveined

subheading: FOR THE SAUCE:

1 tablespoon canola oil

1 medium red or yellow onion, finely chopped

1 teaspoon ground pepper

1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger

1 tablespoon kosher salt

2 garlic cloves, peeled and finely minced

2 teaspoons ground coriander

½ teaspoon turmeric

1 teaspoon curry powder

1 (14.5-ounce) can diced tomatoes, undrained

1 can coconut milk, light or regular

1 cup chopped fresh cilantro

Hot cooked rice for serving, if desired

Directions at melskitchencafe.com

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