Caribbean Coconut Pepper Shrimp

Ingredients

• 1½ pounds large shrimp, peeled and deveined

• 1 tablespoon coconut oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon grated ginger

• 1 Scotch bonnet or habanero pepper, minced (remove seeds for less heat)

• 1 teaspoon allspice

• 1 teaspoon smoked paprika

• 1 cup coconut milk

• 1 tablespoon lime juice

• 1 tablespoon brown sugar

• Salt and black pepper

• Fresh cilantro for finishing

Instructions

1. Heat your Nutri Stahl sauté pan over medium and add coconut oil.

2. Add onion, garlic, ginger, and minced pepper. Cook until softened but not browned.

3. Add allspice and smoked paprika. Stir to bloom the spices.

4. Pour in coconut milk, lime juice, and brown sugar. Bring to a gentle simmer.

5. Add the shrimp, stir once, and immediately cover with the Nutri Stahl lid.

6. Reduce heat to medium‑low and cook for 4 to 6 minutes. The shrimp will steam and poach in the sealed environment.

7. Remove the lid, simmer 1 to 2 minutes to thicken the sauce, and adjust seasoning.

8. Finish with cilantro.

Suggested Side: Coconut Lime Rice

Pairs perfectly with the spicy glaze.

Ingredients

• 1 cup jasmine rice

• 1 cup water

• ½ cup coconut milk

• Zest of 1 lime

• Salt

Instructions

1. Add all ingredients to a Nutri Stahl saucepan.

2. Cover and cook on medium until steam escapes.

3. Reduce to low for 12 minutes.

4. Rest 10 minutes before fluffing.