This quick, easy, and delicious recipe can be served as an appetizer, over rice as an entrée, or even on a salad!

Coconut-Cajun Shrimp

Servings: 2 to 4
Preparation Time: 10 minutes

Ingredients:

• approximately 12 large shrimp, peeled and de-veined
• 3 teaspoons Cajun seasoning
• salt, if needed
• cayenne pepper
• Gold Label Virgin Coconut Oil
• rice (for serving)
• salad (for serving)

Directions:

Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of the seasoning over the shrimp. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt-free seasoning. Add cayenne pepper if you want spicier shrimp.

Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes.

Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook.

Recipe submitted by Rebekah, Wellington, FL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This is a mild lamb curry. If you make it again, you can add more heat (cayenne pepper) gradually to your taste.

Grass-Fed Lamb Curry Stew

Ingredients:

• 3–4 tablespoons Virgin or Expeller-Pressed Coconut oil
• 1 1/2 medium yellow onions, finely chopped
• 1 tablespoon fresh minced ginger
• 4 cloves garlic, cut into strips
• 1 teaspoon curry powder, or to taste
• 3/4 cup red wine
• 14.5 ounce can diced tomatoes (or 3 fresh tomatoes, diced)
• 1 1/2–2 pounds lamb stewing meat
• 1/2 pound lamb bone (optional)
• 3/4 teaspoon cumin
• 1 1/4 teaspoons coriander
• 1 teaspoon paprika
• 3/4 teaspoon cumin
• 1 1/4 teaspoons coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper or more, to taste (optional)
• 1 teaspoon garam masala (optional)
• salt

Directions:

Heat the oil in a Dutch oven or large pot and add chopped onion. Sauté the onion gently so that it becomes translucent but not browned. Add ginger, garlic, curry powder, half the wine, and the entire can of tomatoes with liquid.

Lower heat and let the sauce cook gently on low heat until the oil rises to the surface. Add lamb and remaining wine and the first amounts of cumin, coriander, and paprika.

Cover and simmer on lowest heat, stirring every 30 minutes or so and checking if more water is needed.

After 1 1/2–2 hours, add rest of cumin, coriander, and paprika.

Cook until lamb is very tender. If using garam masala, add it at the end of cooking; turn off heat and cover pot.

Serve with basmati rice and chutney.

Recipe submitted by Simi, Los Angeles, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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A very simple dinner that can be concocted in minutes—chicken tenders dusted with curry flavored flour, lightly sautéed in coconut oil. Coconut oil–based chicken gravy is flavored with poultry seasoning.

Chicken à la Meunière

Ingredients:

• 2 chicken breasts,
• 2 teaspoons curry seasoning, to taste
• 1/2 cup flour, plus more as needed
• salt and pepper, to taste
• coconut oil, as needed
• 2 cups chicken broth
• 1/2 teaspoon poultry seasoning, or taste

Directions:

Flatten chicken with a tenderizer to even thinness. Mix curry with 1/2 cup flour and salt and pepper. Adjust seasoning to taste.

Lightly coat flattened chicken with flour mixture. Tap off excess flour.

Heat coconut oil in a medium pan and lightly sauté until cooked through. Remove from pan and set aside.

For gravy:

Estimate the amount of coconut oil remaining in the pan and add an equal amount of flour to the remaining coconut oil. Mix well.

Add the poultry seasoning and salt and pepper to taste. Add enough chicken broth to bring the roux to gravy thickness. Stir until thickened and all the little bits are brought up off the pan.

Recipe and photo submitted by Bo, Denver, CO.

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