Thai Coconut Curry Shrimp
12 oz . small shrimp cooked, deveined, tails off
1/2 Tbsp coconut oil
1/2 cup lite coconut milk
1 1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp crushed raw garlic
1/2 cup dry quinoa
4 mini sweet peppers chopped
1 cup spinach
Heat the cooked shrimp in a sauce pan over medium heat.
While the shrimp are heating up, mix the coconut oil, half of the coconut milk, the curry powder, turmeric, and garlic together to create a paste. Set aside.
Once the shrimp are defrosted and warm, drain the excess liquid from the pan. Add in the curry paste and continue cooking the shrimp on low-medium heat.
During that time, create the quinoa according to directions. Chop the peppers and set aside.
Once the shrimp is almost done cooking, add in the remaining coconut milk and the spinach. Continue to heat up for about 5-7 minutes.
Top each bowl with quinoa, curry shrimp, and sweet peppers. Serve hot and enjoy!