Cooler temps make us long for a tropical getaway! This "Jamaican me crazy" shrimp dish is easy and oh-so-delicious!

AIMEE'S JAMAICAN ME CRAZY CURRY COCONUT SHRIMP

  • 2 Tablespoons coconut oil

  • 2 teaspoons curry

  • 2 plum tomatoes, chopped

  • 1 orange bell pepper, sliced

  • 1 habanero pepper

  • 1 cup coconut milk

  • 1 pound shrimp, peeled and deveined

In a deep skillet or pan, saute 2 Tablespoons coconut oil over medium heat then add curry. Stir and heat for just a couple of minutes, then add tomatoes, orange bell pepper, and habanero pepper. Saute vegetables just until tender; about two minutes, then add 1 cup coconut milk. Bring this mixture to a boil. Once boiling, add the shrimp. The shrimp will cook quickly; about 3 to 4 minutes. Serve over coconut rice.