Coconut Shrimp

1 lb. 26-30 shrimp, peeled, deveined, thawed
¼ cup coconut oil
1 teaspoon cumin
Another shrimp1 teaspoon paprika1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon coriander
½ cup onion, sliced
1 tomato, diced
2 cans unsweetened coconut milk
2 sprigs of cilantro, diced (optional)


Pre-heat pan in medium heat. Add coconut oil.


Sauté shrimp, cumin, paprika, garlic salt, pepper, coriander, and onion for 4 minutes. Add diced tomato and unsweetened coconut milk, simmer for 10 minutes on low heat.


Top with diced cilantro (optional).

Serves 4-6

Coconut milk shrimp


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