One-Pot Coconut Curry Shrimp

Ingredients

•1 pound raw shrimp, cleaned and deveined
•2 tablespoonroom temperature pure butter, divided
•1/2 cup chopped onions
•1 garlic clove, minced
•1 tablespoon grated fresh ginger
•1/2 teaspoon sea salt
•1/2 teaspoon black pepper
•1 tablespoon plus 1 teaspoon curry powder
•1 tablespoon flour
•1 can unsweetened coconut milk
•1 teaspoon coconut palm sugar
•1 tablespoon lime juice
•1/2 cup freshly chopped cilantro

Directions

In a medium skillet over medium heat, add 1 tablespoon butter and shrimp. Cook shrimp on both sides until pink, about 2 minutes per side. Place shrimp on a plate and cover with a paper towel.
In the same skillet, add onion and cook until tender, about 4 minutes. Add garlic and cook 1 additional minute. Add ginger, salt, black pepper, and curry powder, stir to combine.
Combine 1 tablespoon room temperature butter with flour.
Add the coconut milk and palm sugar, stir and bring to a boil. Reduce heat to a low-boil, add butter combined with flour and cook until it starts to thicken up, about 5 minutes. Add the shrimp and cook just until heated through, about 15 seconds.
Remove from the heat. Add the lime juice and cilantro, stir to combine.
If desired, serve over a bed of brown rice.