Coconut Curry Shrimp

Name: Coconut Curry Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 lbs large shrimp (21-25 count), peeled and deveined; 2 tbsp coconut oil; 1 yellow onion, diced; 4 garlic cloves, minced; 2 tsp fresh ginger, grated; 2 tbsp red curry paste (compliant, no added sugar); 14 oz full-fat coconut milk; 2 tbsp fish sauce (no added sugar); 2 tbsp fresh lime juice; 1 red bell pepper, sliced; 2 cups baby spinach; 1/4 cup fresh Thai basil (or regular basil), torn; 8 lime wedges; 4 cups cauliflower rice (for serving), cooked

Plump shrimp simmered in a fragrant coconut milk curry built on red curry paste, garlic, ginger, and lime. Ready in under 30 minutes and fully Whole30 compliant when served over cauliflower rice.

30 minEasyServes 4330 cal/serving

ThaiDinnerStovetopWhole30PaleoPescatarianLow CarbHigh ProteinGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeCorn-Free

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Ingredients

1.5 lbs large shrimp (21-25 count), peeled and deveined
2 tbsp coconut oil
1 yellow onion, diced
4 garlic cloves, minced
2 tsp fresh ginger, grated
2 tbsp red curry paste (compliant, no added sugar)
14 oz full-fat coconut milk
2 tbsp fish sauce (no added sugar)
2 tbsp fresh lime juice
1 red bell pepper, sliced
2 cups baby spinach
1/4 cup fresh Thai basil (or regular basil), torn
8 lime wedges
4 cups cauliflower rice (for serving), cooked

Instructions

1

Heat 2 tbsp coconut oil in a large skillet or wok over medium-high heat. Add 1 diced yellow onion and cook until softened, about 3 minutes. Add 4 minced garlic cloves and 2 tsp grated fresh ginger and cook 1 minute more.
2

Stir in 2 tbsp red curry paste (compliant, no added sugar) and cook, stirring constantly, for 1 minute to bloom the spices.
3

Pour in 14 oz full-fat coconut milk and stir to combine with the paste. Add 2 tbsp fish sauce (no added sugar) and 1 sliced red bell pepper. Bring to a gentle simmer and cook 4 minutes.
4

Add 1.5 lbs large shrimp (21-25 count), peeled and deveined to the sauce. Cook until the shrimp are pink and opaque and cooked through to an internal temperature of 145°F (63°C), about 3-4 minutes. Do not overcook.
5

Remove from heat. Stir in 2 tbsp fresh lime juice and 2 cups baby spinach and let the heat wilt the spinach for 1 minute.
6

Serve over 4 cups cooked cauliflower rice (for serving). Garnish with 1/4 cup torn fresh Thai basil (or regular basil) and 8 lime wedges.

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Questions

What internal temperature should Coconut Curry Shrimp reach?

For Coconut Curry Shrimp, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of curry paste in Coconut Curry Shrimp?

The entry for Coconut Curry Shrimp calls for 2 tbsp red curry paste (compliant, no added sugar). In its place: Another color of Thai curry paste works, with a shift in heat and flavor. In a pinch, bloom curry powder in the oil with minced garlic, ginger and a little lime zest.

Can I use frozen shrimp instead of shrimp in Coconut Curry Shrimp?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Coconut Curry Shrimp uses 1.5 lbs large shrimp (21-25 count), peeled and deveined.

How hot is Coconut Curry Shrimp?

Moderately. The heat in Coconut Curry Shrimp comes from 2 tbsp red curry paste (compliant, no added sugar). For a milder plate, start with half the curry paste and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Coconut Curry Shrimp low-carb?

A serving of Coconut Curry Shrimp carries 6 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 30 percent of the budget; against a moderate 100 g low-carb day it is 6 percent.

How do I store and reheat Coconut Curry Shrimp?

Refrigerate what is left of Coconut Curry Shrimp within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating. It also freezes well for up to three months.

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