Hard Work Generates Results



  • 1 lb. shrimp
  • 1 green pepper (chopped)
  • 1 onion (chopped)
  • 3 cloves of garlic (minced)
  • 1 scallion (minced)
  • 2 tablespoons coconut oil
  • 4 teaspoons curry powder (divided)
  • 1 teaspoon sea salt and black pepper (for shrimp) and 1 teaspoon salt and black pepper (for sauce)
  • 1 teaspoon thyme
  • 1 scotch bonnet pepper or habanero (whole)
  • 1 tablespoon paleo ketchup (find recipe HERE)
  • 1 cup of full fat coconut milk (like THIS)
  • ΒΌ cup of water


  1. In a large mixing bowl, season shrimp with salt, black pepper, 2 tsp. curry powder and thyme and let sit for a few minutes.
  2. Heat oil on medium-high heat in a skillet and saute peppers, onion, scallion and garlic until onion is transparent.
  3. Add coconut milk, water, ketchup, and 2 tsp. of curry powder.
  4. Add in the shrimp and whole scotch bonnet pepper and cook for about 3-5 minutes until the shrimp is pink.
  5. Lower heat and simmer for another 3-5 minutes until curry sauce thickens.
  6. Add more sea salt and black pepper to taste and remove the scotch bonnet pepper to serve.