Description
Quick and easy Thai coconut curry shrimp that’s healthy yet still tastes good! Whole30 compliant and Paleo, you’ll be wanting this low carb coconut curry shrimp every weeknight!
Ingredients
Scale
- 1 16 oz can light coconut milk
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp fresh lime juice
- 1/2 tbsp curry powder
- 1 tsp chili sauce or powder
- 1 tbsp arrowroot powder
- 1 tbsp coconut aminos
- 1/4 tsp sea salt
- 1 tbsp coconut oil
- 2 tbsp scallions, chopped
- 1 lb shrimp, peeled, deveined, tails removed
- Rice for serving
Instructions
- In a medium bowl, whisk together the first 9 ingredients and set aside.
- In a large skillet, heat coconut oil on medium until melted and add the shrimp and scallions.
- Sauté the shrimp until they become pink and cooked.
- Add coconut milk mixture and bring to a boil. Then reduce the heat to simmer, stir, and then cover for 3-5 minutes.
- Once cooked, serve over white rice or cauliflower rice and enjoy!