Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serving: 4

Ingredients : 

12 oz raw peeled and deveined jumbo shrimp
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 14 oz can crush tomatoes
1 14 oz. can full-fat coconut milk
2 tsp curry powder
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper (omit if you want it a *little* less spicy)
1/4 tsp red pepper flakes
1/2 tsp salt
Jasmine rice and naan to serve with
Fresh cilantro to garnish
2 tsp avocado oil
Juice of 1/2 of a lime

Instructions : 

1. In a food processor, chop the onion, then add the garlic and ginger and pulse until finely minced. Put aside for the moment. Get the shrimp ready. It needs to be ready to cook, which means it needs to be thawed (if using frozen)! Take everything you need for seasoning out of the cupboard.
2. To get started, heat a big, deep sauté pan over medium-high heat. Put it on a stovetop and heat it up to medium, then add around 2 teaspoons of avocado oil. Tensions should rise.
3. Once the pan is hot, add the shrimp and cook for 2-3 minutes on each side, rotating once. They should be pink and opaque throughout. As an example, please refer to the image included in the blog article. Take them out of the oven after they’re done and place them on a serving platter.
4. Add the onion and some salt to the same pan. Stir everything together and let it simmer for three to four minutes or until everything has softened.
5. Next, add the garlic and ginger and sauté for a further minute or two until the garlic and ginger have released their aroma.
6. Toss the spices in with the onion, garlic, and ginger, and whisk to combine. Keep it in the oven for 1-2 minutes.
7. Coconut milk and smashed tomatoes should be added to the saucepan. Mix well by stirring.
8. Bring this to a boil for 1 minute, then decrease the heat to low, cover, and simmer for 10-15 minutes, stirring periodically. While cooking, it will thicken up a little.
9. When you’re finished, mix in the juice of half a lime. Try it out, and if it needs more salt, add it. This is the perfect moment to add more pepper flakes if that’s how you prefer it!
10. Once the heat level of the sauce has been adjusted to your liking, return the shrimp to the pan and toss them to coat them in the sauce.
11. Garnish with cilantro and serve with rice and naan! Enjoy!