What you need

  • 1 lb shrimp, peeled
  • 1 tsp black pepper
  • 2 tbsp lemon juice
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tsp curry powder
  • .25 tsp ginger powder
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp peanut or coconut oil

Do this

  • In a plastic container, coat shrimp with lemon juice and .25 tsp black pepper
  • Heat oil in a skillet on medium high heat
  • Add onion and cook for ~2 minutes until translucent
  • Add curry powder, garlic, and the rest of the black pepper and cook for another minute
  • Add the diced tomatoes and coconut milk and bring to a boil. Cook for ~5 minutes
  • Add shrimp and cook until shrimp is pink, ~3 minutes

    Serve over some kind of rice.

    curry