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Fast Shrimp

Author Sarah Fragoso


  • 1 lb Wild Caught Argentinian Red Shrimp or other shrimp of your choice I found mine at Trader Joe’s in the freezer section, raw, tails removed and de-veined
  • 1 bag frozen roasted red bell peppers and onions from Trader Joes or 1 bell pepper diced and 1/2 yellow onion diced
  • 4 big hand fulls of baby spinach leaves
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut milk
  • 1/2 tablespoon curry powder or more to taste
  • Sea salt and black pepper to taste


  1. In a large skillet, heat the coconut oil over medium heat. Add the onions and bell peppers and cook until defrosted and sizzling if using the frozen or until the veggies become tender if using fresh. Add the shrimp and the spinach and cook for 3-4 minutes or until the shrimp curls up and is no longer opaque in the middle. Add the coconut milk and spices, mix well and serve! Serves 3-4. Delicious, fast, no fuss. As Rowan said, “Good Shrimpies!”