Coconut Curry Shrimp Wraps

Ingredients

• Tortilla wraps - 4
• Salt and pepper - To taste
• Cilantro - 1/4 cup, chopped
• Carrot - 1, julienned
• Red bell pepper - 1, thinly sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Lime juice - 2 tablespoons
• Curry powder - 2 tablespoons
• Coconut milk - 1 cup
• Shrimp - 1 lb, peeled and deveined

Instructions

1. In a large bowl, combine the coconut milk, curry powder, lime juice, minced garlic, grated ginger, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat. Let marinate for 10 minutes.
3. Heat a skillet over medium heat and add the marinated shrimp. Cook for 2-3 minutes on each side, until cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the sliced red bell pepper and julienned carrot. Cook for 3-4 minutes, until slightly softened.
6. Return the cooked shrimp to the skillet and toss with the vegetables. Cook for an additional 1-2 minutes to heat through.
7. Warm the tortilla wraps in a separate skillet or microwave.
8. Divide the shrimp and vegetable mixture evenly among the tortilla wraps.
9. Sprinkle with chopped cilantro.
10. Roll up the wraps and serve.