INGREDIENTS
1 lb
Wild Caught Argentinian Red Shrimp or other shrimp of your choice (I found mine at Trader Joe’s in the freezer section, raw, tails removed and de-veined)
1
bag frozen roasted red bell peppers and onions from Trader Joes (or 1 bell pepper diced and 1/2 yellow onion diced)
4
big hand fulls of baby spinach leaves
2 tbsp
coconut oil
2 tbsp
coconut milk
1/2 tbsp
curry powder (or more to taste)
Sea salt and black pepper