Shrimp and Pepper Curry

2 tsp. coconut oil

1 ½ lb. deveined shrimp

2 red bell peppers, cored, seeded, and cut into ¼” strips

red chile flakes to taste, if desired

1 jar Clean Plate Pantry Mango Coconut Curry Sauce

Steamed rice for serving

Fresh chopped cilantro, if desired


In a large skillet heat oil until shimmering over medium-high. Add shrimp and saute until nearly cooked through. Remove shrimp from the pan. Turn heat down to medium, add the contents of 1 jar Mango Coconut Curry sauce along with red chile flakes, if desired. Cover skillet and bring to simmer. Add peppers and cover. Cook the peppers stirring frequently until just tender, about 4 minutes. Add the shrimp back to the skillet to reheat. Serve over steamed rice. Garnish with chopped cilantro, if desired.