Sort ingredients
uberjonas
QR Code
Listen
Pdf
In a small bowl, toss together the shrimp with salt, pepper, paprika and lime juice. Cover with plastic wrap and refrigerate for 10-15 minutes.
While the shrimp is marinating, heat the coconut oil in a medium size skillet for 1-2 minutes. Add the onion and bell pepper and cook for 2 or 3 minutes until the onion softens and becomes translucent. Add the garlic, fresh ginger, red curry paste, paprika, turmeric and coriander. Stir and cook for another minute.
Add the tomato juice and coconut milk, stir and bring to a boil over medium heat. Cook for about 5 minutes stirring occasionally. Add the marinated shrimp and cook for another 2 minutes or until the shrimp is pink and cooked through.
Serve over rice and top with cilantro.