Any recipe I draft that takes less than 30 minutes I claim it a win and also dub it a successful “lazy girl recipe”. A term I coined to compliment my endurance and success at making a meal after work, after the gym, after maintaining a social life, and right on time for a Netflix binge. This recipe is one of my favorites because of its elevated flavors yet easy prep time. It was fun to make as well. Enjoy!
- Salmon (1 pound)
- Uncooked Shrimp (1 pound)
- Vegetable Oil (2 tablespoons)
- Carrots (3 Sliced, length wise)
- Fresh Ginger Root ( 2 tablespoons, minced)
- Lime ( 2 tablespoons -save a few slices/wedges for plating)
- Cilantro ( 2 tablespoons, chopped – save a few leaves for plating)
- Grape Tomatoes (a dozen, halved)
- Fresh Cayenne Pepper ( 1 pepper, chopped)
- Garlic ( (2 cloves, minced)
- Sweet Onion ( 1/2, chopped)
- Chicken Broth (1 cup)
- Coconut Milk (1 can, unsweetened)
- Curry Powder ( 3 tablespoons)
- Smoked Paprika (1 tablespoon)
- Chili Powder ( 1 tablespoon)
- Salt/ Black Pepper
- Pat salmon and shrimp dry. Season with 1 tablespoon of curry powder, chili powder, smoked paprika, and salt/pepper.
- Saute garlic, ginger, carrots, and onion in vegetable oil.
- After a few minutes or when garlic, ginger, and onion are starting to slightly brown add salmon skin side down to the pan with chopped cayenne. After about 4 minutes or when skin is golden brown and crispy, flip and cook for 4 more minutes. Remove the salmon and set aside, leaving the sauteed carrots, ginger and garlic in the pan.
- Add the shrimp to the same pan you removed the salmon from, cover and cook until they are no longer translucent.
- Add the chicken broth, coconut milk, lime juice, and remaining curry powder. Stir and increase to a boil for 3 minutes. Stir occasionally.
- Stir in tomatoes and cilantro and let simmer for a few minutes. Add more salt/pepper to taste if so desired.
- Garnish with remaining cilantro leaves and wedge/slice of lime.