Healthy Coconut Curry Shrimp

• 1 lb shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 bell pepper, sliced
• 1 carrot, sliced
• 1 zucchini, sliced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk (14 oz)
• 1 tablespoon fish sauce (optional)
• 1 tablespoon brown sugar
• Salt to taste
• Pepper to taste
• 1 lime, juiced
• Fresh cilantro, chopped for garnish
• Cooked rice or cauliflower rice for serving

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the finely chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the sliced bell pepper, carrot, and zucchini to the skillet and cook for about 2-3 minutes, or until slightly softened.
5. Sprinkle the curry powder, turmeric, and cayenne pepper over the vegetables, stirring to coat them evenly with the spices and cook for another minute to release their flavors.
6. Pour in the can of coconut milk and stir to combine all the ingredients well.
7. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes to allow the flavors to meld.
8. Stir in the fish sauce (if using), brown sugar, salt, and pepper, adjusting the seasoning to your taste.
9. Add the peeled and deveined shrimp to the skillet, and cook for about 3-5 minutes, or just until the shrimp are pink and cooked through.
10. Remove the skillet from the heat, and squeeze in the juice of one lime, stirring to mix it into the curry.
11. Serve the coconut curry shrimp over cooked rice or cauliflower rice, garnished with freshly chopped cilantro.