For Shrimp Marinade
  • lb extra-large shrimp peeled and deveined
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp cayenne pepper
  • tbsp lemon juice
For the sauce
  • tbsp coconut oil
  • medium onion chopped
  • cloves garlic minced
  • tbsp fresh ginger minced
  • 1/2 tsp black pepper freshly ground
  • tsp salt or to taste
  • 1/2 tsp turmeric
  • tsp ground coriander
  • tsp curry powder
  • 14.5 oz diced tomatoes
  • 13.5 oz coconut milk
  • tbsp cilantro for garnish (or parsley)
  • cooked rice for serving


  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute, for smoke free use Sunflame Chimney.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

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