10 ingredients · 25 minutes · 2 servings

Instructions

1. Heat the coconut oil over medium heat. Add the onion and cook for three to five minutes or until the onion has softened. Add the garlic, ginger, and curry powder and cook for another minute. Stir in the coconut milk.
2. Bring the sauce to simmer then add the broccoli. Cook for five to seven minutes or until the broccoli is fork tender.
3. Add in the shrimp and cook for two to three minutes more until the shrimp are opaque and cooked through.
4. Remove the pot from the heat and stir in the lime juice (if using) and season with additional salt if needed. Divide between plates or bowls and enjoy!

Ingredients

• 15 milliliters Coconut Oil
• 1/2 Yellow Onion (medium, chopped)
• 2 Garlic (clove, minced)
• 6 grams Ginger (minced or grated)
• 6 grams Curry Powder
• 2 grams Sea Salt
• 242 milliliters Canned Coconut Milk
• 182 grams Broccoli (cut into florets)
• 340 grams Shrimp (raw, deveined, peeled and tails removed)
• 1/2 Lime (optional)

Nutrition ( Amount per serving )

Calories	479	Calcium	191mg
Fat	30g	Iron	3mg
Carbs	16g	Vitamin D	0IU
Fiber	5g	Vitamin B6	0.2mg
Protein	39g	Folate	61µg
Sodium	562mg	Vitamin B12	0µg
Vitamin C	86mg	Zinc	3mg

Notes

Leftovers

Refrigerate in an airtight container for up to three days.

More Flavor

Add other dried herbs and spices like cumin, chili powder, or coriander.

Additional Toppings

Serve with cilantro, red pepper flakes, or extra lime wedges.

More Veggies

Add carrots and spinach.

Serve it With

Cauliflower rice, brown rice, jasmine rice, or quinoa.