Indian Shrimp
Serves: 4
  • 2 tablespoons coconut oil
  • ½ sweet onion, minced
  • 2 cloves garlic, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1½ teaspoons ground turmeric
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • 1 (14.5 ounce) can chopped tomatoes
  • 1 (14 ounce) can coconut milk
  • 1 teaspoon salt
  • 1 pound cooked and peeled shrimp
  • 2 tablespoons chopped fresh cilantro
  • MIRACLE RICE for Serving
  1. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and chili powder to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving. Serve with Miracle Rice.
"Healthified" Rice = 399 calories, 27g fat, 28g protein, 10g carbs, 1.5g fiber (61% fat, 28% protein, 10% carbs)
Recipe by Maria Mind Body Health at