Spicy Ginger-Turmeric Shrimp

Spicy Ginger-Turmeric Shrimp

Spicy Ginger-Turmeric Shrimp with carrots and potatoes!  recipe by @monicamaydesign

A delicious Malaysian-style curry dish without the soy! SOooo yum!


12 fresh shrimp (peeled)
3 cups of organic potatoes (peeled and chopped)
3 cups of organic carrots (chopped)
1 organic onion (chopped)
1/2 can coconut cream
2 Tbsp Coconut Secret Turmeric Ginger Sauce
1 Tbsp Alive Coconut Oil
1/2 liter broth (veggie or chicken)


Wash shrimp, pat dry and marinate in 1 Tbsp Ginger-Turmeric Sauce
Glaze chopped onion in a skillet with the Alive Coconut Oil

Add chopped veggies, cover with 1/2 liter broth and cook for about 10 min or until soft

Pour out most of the broth until only the bottom of the pot is covered. Add 1 Tbsp Ginger-Turmeric Sauce and stir until diluted.

Add shrimp and cook each side for about 2 minutes. Reduce heat and gently stir in the coconut cream.

You can choose to add the broth back in to make a nice soup.  Tastes great served over organic basmati rice.


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