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Shrimp w/ Carrot Ginger Coconut Sauce

Servings 4 servings

Ingredients

For the Coconut Sauce:

  • 1-14 ounce can coconut milk
  • 1 medium carrot chopped
  • 1 half a thumb sized piece of ginger
  • 1 garlic clove
  • 1 serrano pepper or to taste
  • 3 tablespoons organic soy sauce or Bragg’s liquid amino acid
  • 1 cup fresh cilantro
  • 2 limes juiced
  • 1 small piece fresh turmeric optional- I made mine without
  • 1 stalk lemongrass optional- I made mine without

For the Vegetables and Shrimp:

  • 2 tbs olive oil
  • 1 pound rock shrimp
  • Any mix of vegetables: bell pepper, corn, onion, snap pea, asparagus, etc. 

Instructions

  1. To the blender or food processor, add all of the ingredients for the sauce.  Blend.  Taste for seasoning and maybe add a dash of salt or a bit more soy sauce.

  2. Saute the veggies and shrimp until just done.  Season with salt and pepper.

  3. Gently heat the coconut sauce.  Do not bring to a full boil, as it may break.  When hot pour over the shrimp and vegetables. Can put vegetables on top of rice, quinoa, or any other grain.