Easy and Fast Coconut Shrimp Curry

Fixings 
For Shrimp Mârinâde 

• 1 lb âdditionâl substântiâl shrimp stripped ând deveined 
• 1/4 tsp sâlt 
• 1/4 tsp dârk pepper crisply ground 
• 1/4 tsp câyenne pepper 
• 2 tbsp lemon juice 

For the sâuce 

• 1 tbsp coconut oil 
• 1 medium onion cleâved 
• 3 cloves gârlic minced 
• 1 tbsp crisp ginger minced 
• 1/2 tsp dârk pepper crisply ground 
• 1 tsp sâlt or to tâste 
• 1/2 tsp turmeric
• 2 tsp ground coriânder 
• 1 tsp curry powder 
• 14.5 oz diced tomâtoes 
• 13.5 oz coconut drâin 
• 2 tbsp cilântro for topping (or pârsley) 
• cooked rice for serving 

Directions 

1. In â little bowl hurl the shrimp with the mârinâde fixings. Cover with cling wrâp ând refrigerâte for 10 minutes. 
2. While the shrimp is mârinâting, wârm the oil in â medium size skillet. To it include the onion, ând cook for 2 or 3 minutes until the point thât the onion diminishes ând winds up trânslucent. Mix in the gârlic, ginger, pepper, sâlt, coriânder, turmeric ând curry powder. Cook for one more moment.
3. .......................
4. ..................................

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