Creamy Coconut Turmeric Shrimp is an easy, nutritious meal you can have on the table in no time at all! Healthy, delicious, and incredibly simple! This meal is dairy-free and one of our frequent meals to make considering its ease anti-inflammatory benefits.
Turmeric is a miracle spice, in my humble opinion! It is rather mild in flavour but gives food a stunning colour when added. Despite its mild flavour, its active compound, curcumin, has been researched for its anti-inflammatory qualities and its benefits for a wide range of ailments. Because it is so good for you, we sneak in turmeric in wherever it makes sense to!
Creamy Coconut Turmeric Shrimp is Low-FODMAP
If you have been following me on instagram or subscribe to this site, you probably already know that I have been struggling with food sensitivities for the last few years. One of the first things I did to help combat the negative symptoms brought on by food was to play around with my diet. At the suggestion of my doctor, I went on a low-FODMAP diet for several months. This was to help with two things. First, to help alleviate the symptoms. Secondly, to identify what foods were the culprit (as I started re-introducing foods again).
Since doing the Low-FODMAP diet, I have re-introduced a lot of high FODMAP foods into my diet again. That said, I still use a lot of the recipes I developed during that time. They were delicious meals and I felt great after eating them! Why wouldn’t I keep making them, just as they are?
If you are new to eating a low-FODMAP diet and are desperately looking for recipes, rest assured there are a lot of really delicious meals that you can still eat without feeling like you are giving up on taste!
Stay tuned! I will be posting a recipe for Sweet Potato, Chili & Lime Soup soon that is also packed with flavour and low FODMAP!
We love to serve this with my baked rice (foolproof, no hassle rice without the use of a rice maker)!
Creamy Coconut Turmeric Shrimp
1 lb large shrimp
1 teaspoon oil
1 can coconut milk
2 teaspoons turmeric powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (adjust to your tastes)
1 tablespoon cornstarch
- Heat the oil in a large saute pan over medium heat and add the shrimp. Saute, being sure to flip them, for a few minutes until they are pink and cooked through. Remove from pan and set aside.
- Add the coconut milk, turmeric powder, salt and cayenne pepper to a large saute pan. Whisk together until it is thoroughly mixed. In a cup, stir the cornstarch with 1/4 cup water to create a slurry and add it to the pan. Continue to whisk until the sauce thickens. Add shrimp and stir. Serve over rice.