I had to omit the onion and I cooked the spinach down a little too much...oops. :) It probably worked out for the better because my stomach is a little sensitive to spinach. Below is the original recipe. I made a couple little tweaks because I can't have onion. I just eyeballed things...didn't measure.
I love it because it is so easy...and really quite tasty!
1 lb Wild Caught Argentinian Red Shrimp or other shrimp of your choice (I found mine at Trader Joe’s in the freezer section, raw, tails removed and de-veined)
1 bag frozen roasted red bell peppers and onions from Trader Joes (I used 1 red bell pepper and left out the onion. I put a little garlic powder and onion powder in. The second time I made this I did 1 red bell pepper and 1 yellow bell pepper.)
4 big hand fulls of baby spinach leaves
2 tablespoons coconut oil
2 tablespoons coconut milk
1/2 tablespoon curry powder (or more to taste)
Sea salt and black pepper to taste
In a large skillet, heat the coconut oil over medium heat. Add the onions and bell peppers and cook until defrosted and sizzling if using the frozen or until the veggies become tender if using fresh. Add the shrimp and the spinach and cook for 3-4 minutes or until the shrimp curls up and is no longer opaque in the middle. Add the coconut milk and spices, mix well and serve! Serves 3-4. Delicious, fast, no fuss.