[Paleo, Gluten Free]
This Curry Blackened Shrimp is a delicious dish that is so simple and so tasty. The crispiness of the shrimp and the flavor of curry blend so well with the coconut cream puree. This is a meal that can be made in literally 20 minutes, so when you need a nice quick meal, you can pair this with a side salad and be done with dinner preparations in a half hour. Enjoy!
1 Pound, 16 oz – Peeled and Deveined Shrimp, any size works.
4 Cups of Fresh Diced Carrots
1 3/4 Cups of Coconut Cream
2 Tsp. Apple Cider Vinegar
6-8 Tsp. Curry Powder
1 Tsp. Sea Salt
Black Pepper to taste
1/4 Tsp. Ground Coriander
- Start by sauteing 4 Cups of Carrots. Coat the bottom of your pan in olive oil and add carrots. After the carrots brown slightly, add 1 3/4 Cups of coconut cream, 1/2 Tsp. of Turmeric, 1/2 Tsp. Sea Salt and 1/4 Tsp. of ground coriander. Add black pepper to taste, and I finish by adding 2 Tsp. of apple cider vinegar. If you don’t have Apple Cider Vinegar, do not worry, you don’t need this ingredient.
- Wash your Shrimp. Place on a paper towel and pat dry. Season your dry shrimp with 1/2 Tsp. of sea salt, and roughly 6-8 Tsp. of curry powder. Make sure the Shrimp are coated very well by the curry powder.
- Transfer your coconut and carrot mixture to a food processor and blend until it is smooth and silky.
- In your cooking pan or cast iron, coat the bottom of the pan again in olive oil. Make sure the pan is hot, and sear shrimp less than 2 minutes until the shrimp is crispy and browned.
- Serve Shrimp nice and crispy right from the frying pan. Plate next to carrot puree, and add a rice dish for an added flavor.