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Cashew Shrimp Curry
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For the shrimp:
Heat a large skillet over medium-high heat. Add olive oil.
1
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In a medium bowl, add shrimp, salt, pepper and chili powder. Toss to combine and evenly coat.
2
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Dump coated shrimp into a skillet and spread into a single layer. Cook for 2 minutes per side, remove and set aside.
For the curry:
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Prepare JOI cashew milk by combining ¼ cup JOI Organic Cashew Nutbase with 1½ cups water in a larger jar. Whisk together, or add lid to the jar and shake vigorously.
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In the same skillet used to cook shrimp, reduce heat to medium. Add 1 tablespoon olive oil. Once heated, add diced onion and cook for a few minutes, until translucent.
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Add minced garlic and diced red bell pepper, cooking for another 1 to 2 minutes.
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Add spices and seasoning and stir well. Cook until fragrant, about 1 minute.
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Add in about half of the JOI Cashew milk and stir to combine. Once bubbling, add in crushed tomatoes. Curry will begin to thicken.
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Add the other half of the JOI Cashew milk, and cook for another 3 to 5 minutes, until a thick curry has been reached.
7
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Add shrimp back into the pan and stir to heat through. Serve with riced cauliflower and lime wedges.
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Recipe Facts
Diet at a Glance
High Protein
Low Carb
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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