Ingredients:
1 1/2 pound Medium Shrimp, peeled and De-veined
2 tablespoons Curry Powder
1/2 teaspoon Cumin
1 tablespoon Coconut Oil
1 teaspoon Kosher Salt
1 small White Onion, Small Dice
1/2 Red Bell Pepper, thinly sliced
1/2 cup Pineapple, Medium Dice
1 cup Light coconut Milk
1 teaspoon Sriracha
1 teaspoon Agave
1/4 cup fresh Basil, roughly chopped, plus more for garnish
Basmati Rice, for Serving
Directions:
Melt coconut oil in a skillet over medium heat. Add the onions and salt to the skillet, cook for 5-7 minutes, until soft and translucent. Add the bell pepper, basil, curry powder, cumin, sriracha, agave, and coconut milk. Cook for another 2-3 minutes. Add shrimp and pineapple, stir to coat in the sauce. Continue cooking for 5-6 minutes until shrimp are fully cooked and mixture has thickened. Serve over basmati rice with fresh basil garnish.
