Coconut Curry Shrimp
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.
Ingredients
- 1.5 lbs large shrimp (21-25 count), peeled and deveined
- 2 tbsp coconut oil
- 1 yellow onion, diced
- 4 cloves 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 cloves 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.