Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large wok or deep skillet over high heat until shimmering.

2. 2

   Add 1/2 medium sliced onion, 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1/2 small finely minced Scotch bonnet pepper (if using) to the wok, stir-frying for 1 minute until fragrant.

3. 3

   Incorporate 2 sliced bell peppers and 1 cup cubed fresh pineapple into the wok, cooking for 3 minutes until slightly tender-crisp.

4. 4

   Push the vegetables to one side, add 1 pound of raw peeled and deveined shrimp to the other side, and cook for 2 minutes until the shrimp begin to turn pink.

5. 5

   Stir in 2 tablespoons of Caribbean curry powder and 1 teaspoon of ground turmeric, tossing to coat all ingredients thoroughly for 1 minute.

6. 6

   Pour in 1 (13.5 ounce) can of full-fat coconut milk, 1 tablespoon of soy sauce, and 1 teaspoon of brown sugar, bringing the mixture to a gentle simmer for 3 minutes.

7. 7

   Remove the wok from heat, stir in 2 tablespoons of fresh lime juice, and garnish generously with 1/4 cup chopped fresh cilantro before serving.