Check out this yummy recipe for Shrimp Curry from The Kitchen at A.S.Eats with Allison Eastland!

Shrimp Curry (serves 4)

20-24 large raw shrimp, deveined and peeled

2 ½ T olive oil or coconut oil

2-inch piece of ginger, peeled and minced

2-inch piece of turmeric, peeled and minced

2 garlic cloves, minced

1 14-oz can lite coconut milk

2 C snow peas, blanched

½ red pepper, julienned

4 oz shitake mushrooms, cleaned, stemmed and sliced

½ a lime, cut into wedges

1. Heat oil in skillet over medium-low heat. Add ginger and turmeric and sauté until softened, about 2-3 minutes.
2. Add mushrooms and sauté until browned, then add red pepper and sauté until softened.
3. Season shrimp with salt and pepper and add to skillet. Cook just until pink, about 2 minutes per side.
4. Add garlic and sauté 20-30 seconds. Remove shrimp from skillet.
5. Add coconut milk to skillet and cook until heated through and beginning to thicken, about 5-7 minutes.
6. Add shrimp and snow peas to skillet and cook until heated through, approximately 1 minute.
7. Serve over rice or rice noodles with a lime wedge.