Shrimp Encocado Recipe
NC Shrimp, Caribbean curry, coconut rice & black beans, cilantro kale slaw, toasted coconut
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Shrimp
In a large skillet, heat olive oil over medium heat. Add the shrimp and season with salt and black pepper. Cook until they turn pink, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- 2
Make the Curry Sauce
In the same skillet, add the Caribbean curry powder and toast for about 30 seconds until fragrant. Pour in the coconut milk and stir to combine. Bring to a gentle simmer.
- 3
Combine Shrimp and Sauce
Add the cooked shrimp back to the skillet and stir to coat them in the curry sauce. Allow to cook together for another 2-3 minutes to let the flavors meld.
- 4
Prepare the Cilantro Kale Slaw
In a large bowl, combine chopped kale, cilantro, lime juice, salt, and pepper. Toss well to combine and let it sit for a few minutes to soften the kale.
- 5
Serve
On a plate, serve a scoop of coconut rice topped with the shrimp encocado. Add a side of black beans and a generous helping of cilantro kale slaw. Garnish with toasted coconut flakes.