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Directions​

Marinate shrimp:

1. Whisk 1 Tbs lime juice and Shrimp seasonings together in a medium bowl. Add the shrimp and mix to coat.

2. Set aside while you prep the rest of the ingredients.

Cook Shrimp:

1. Heat 2 tablespoons olive oil over medium-high heat in large saucepan or skillet

2. Add the shrimp in a single layer and cook just until opaque.

3.  flipping halfway through, about 2 minutes per side.

4. Transfer to a plate or bowl 

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Curry sauce:

1. Whisk the coconut milk and cornstarch together in a small bowl, set aside.

2. Measure out spices and set aside. 

3. Add a Tbs of oil to the pan if needed. Add the onions and potatoes and cook over medium-high heat, until the onions are softened, about 5 minutes. 

4. Add the cauliflower, bell peppers, garbanzo beans, ginger, garlic and all seasonings and cook 1 additional minute. Stir in the coconut milk cornstarch mixture, crushed tomatoes, chicken broth and basil.

5. Cover with the lid slightly askew (or foil), with about a 1-inch opening, and bring to a simmer.

6. Simmer for 15-20 minutes, until the potatoes and cauliflower are tender. Stir and replace the lid occasionally so the bottom doesn't burn. Add additional broth as needed to achieve your desired sauce consistency.

7. Toss cooked shrimp in the curry sauce, plate as desired. 

8. Garnish with cilantro when ready to serve. Add a lime if desired. Serve with rice, cauli-rice, noodles etc.