- HP
- LC
Cashew Shrimp Curry
A flavorful one-pot Cashew Shrimp Curry can be all yours if you spend 15 minutes preparing your ingredients — I can’t stress the importance of mise en place for speeding up the cooking process. The addition of the cashew nutbase makes this Cashew Shrimp Curry a nutty, Whole30-friendly delight that’s absolutely delish any day or night of the week. It’s rich and creamy and jam-packed with warm spice flavors. Plus, the leftovers reheat beautifully, which is especially helpful in the midst of doing a Whole30.
Ingredients
Instructions
For the shrimp:
Heat a large skillet over medium-high heat. Add olive oil.
- Step 1
In a medium bowl, add shrimp, salt, pepper and chili powder. Toss to combine and evenly coat.
- Step 2
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:
- Step 3
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.
- Step 4
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.
- Step 5
Add minced garlic and diced red bell pepper, cooking for another 1 to 2 minutes.
- Step 6
Add spices and seasoning and stir well. Cook until fragrant, about 1 minute.
- Step 7
Add in about half of the JOI Cashew milk and stir to combine. Once bubbling, add in crushed tomatoes. Curry will begin to thicken.
- Step 8
Add the other half of the JOI Cashew milk, and cook for another 3 to 5 minutes, until a thick curry has been reached.
- Step 9
Add shrimp back into the pan and stir to heat through. Serve with riced cauliflower and lime wedges.
Tips & Tricks
Per serving
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