If coconut cream is not a pantry staple in your kitchen you should consider making it so. It is so versatile. It can be used in savory recipes, sweet ones, poured into beverages, whipped into topping – the skies the limit (hence its pantry staple status).
I like it because it can be turned into a quick sauce for so many meals. It adds richness without making a meal heavy.
This time coconut cream is paired with chipotles (smoked-dried jalapenos) to create a spicy creamy sauce. A little hit of acid from the citrus, cuts through the richness of the cream. Really simple, yet full of flavor. Who says delicious has to be complicated?
Not me! Plus, a lot of these ingredients can be kept in the pantry or freezer, making this dish relatively easy to put together.
As a bonus you get yummy fats from the coconut cream and protein from the shrimp. Pair it with veggies (cauli rice!) and you have a nutrient-rich meal, perfect for boosting the immune system and filling up the belly. Yum, yum.
Ingredients
1/3 cup canned coconut cream*: has medium-chain triglycerides, which the body uses as energy
½ -1 chipotle (½ for mild, 1 for medium), chopped plus ½ tsp of the adobo sauce from the can**: contains capsaicin which may aid in digestive health by helping deliver digestive enzymes
4 oz. shrimp (about 4-6 medium-sized shrimp) ***: high in selenium and iodine – both great for thyroid function
Juice of ¼ lime or lemon: loaded with vitamin c to boost immune function
1 tsp cilantro (optional): heavy metal detoxifier
Natural Salt: rich in various minerals
Directions
Place coconut cream in a small skillet on medium heat.
Add chipotle, adobo sauce, and salt and stir to combine.
Simmer for 4-5 minutes, until tiny bubbles begin to appear. Place shrimp in the pan and poach in the sauce for 2-3 minutes or until shrimp are opaque and cooked through.
Turn off heat, add cilantro (optional) and citrus juice and stir to incorporate.
Serve with cauliflower rice, greens, or roasted veggies.
-Progress, Not Perfection-
*if coconut cream is unavailable, canned coconut milk can be substituted. Refrigerate the can of coconut milk for two hours, open the can, and skim the cream off the top of the can.
**Leftover chipotles and sauce freeze really well. Place in a freezer-safe container and chisel a pepper anytime you need one.
***Frozen shrimp work well in this recipe.
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