Shrimp Coconut Curry in a Hurry

(Makes 1 serving, multiply by how many servings you want!)
Total Time: 21 min
Prep Time: 15 min
Cooking Time: 6 min

Coconut milk and shrimp combined is AWESOME SAUCE!!!

INGREDIENTS:
1/3 cup coconut milk
1 teaspoon fresh lime juice
1/2 teaspoon honey
1/2 teaspoon curry powder
1/4 teaspoon grated fresh ginger
1/4 teaspoon finely chopped garlic
6 ounces medium shrimp, peeled and deveined
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 teaspoon safflower oil (i used olive oil since i didn't have any)
1/2 red bell pepper, chopped (only had broccoli so used broccoli lol)
2 teaspoons fresh cilantro (optional)

DIRECTIONS:
1. Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in small bowl; set aside.
2. Season shrimp with salt and black pepper.
3. Heat oil in large nonstick skillet over medium-high heat. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.
4. Add coconut milk mixture; mix well and bring to a boil. Reduce heat to low and boil gently for 5 minutes or until sauce is slightly thickened and shrimp meat is firm, white, and opaque in center, and tails are pink.
5. Garnish with cilantro

Nutritional Information:
Calories: 346
Fat: 23 g
Sat Fat: 15g
Cholesterol: 214mg
Sodium: 785mg
Carbs: 12g
Fiber: 2g
Sugar: 5g
Protein: 26g

Recipe courtesy of the Body Beast Nutrition Guide Pg. 99