Red Coconut Curry Shrimp (Whole30, Paleo)

The story on the creation of this drool-worthy dinner is pretty hilarious. When I was on Whole30, back in January/February, I purchased a number of things to craft Whole30-approved recipes, some of which I got around to using in the 30-day window and others which I did not. When I finished Whole30 I was excited to go back to having a little less restriction, especially when it came to dinners out with friends, happy hours, etc.

One of the first questions everyone asked me before I finished Whole30 was, “What are you going to eat on your first day off?!” (As though I was going to swim in a pool of chocolate sauce and eat pancakes for dinner.) That was not reality. Instead I had a few chocolate truffles and ate the rest of my meals like I was still on Whole30. I am one of those people who never orders food from a restaurant, nor brings junk food into my house (with the exception of dark chocolate ha), unless I am going to enjoy it with a friend or family member. I’d rather share the experience of ice cream or fried chicken with someone, rather than alone. Just my personal preference.

So 2 days after finishing Whole30 I had dinner plans with a dear friend, to which I selfishly thought, this is great, we could grab pizza… or burgers… or anything else that is not Whole30 approved and sounds delicious. Maybe there really is a spot in town where we could swim in a pool of chocolate?! jk. Come to find out, as I finished my Whole30, she had just started her round of Whole30. Buhbye pizza plans and hello to crafting a recipe that was just as tasty… this Red Coconut Curry Shrimp dish was born! Good thing I had some Whole30 approved ingredients stashed away from the previous weeks 😉

I had a stellar sous chef and we both agreed that this concoction turned out to be splendid! Not to mention, it was really stinkin’ simple to make! And can we talk about the macros?! Ok, I’m done raving about this recipe… here it is!

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Red Coconut Curry Shrimp (Whole30, Paleo)

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

This Thai-inspired dish is full of all the good stuff and free of all the things you don’t want. With a slightly spicy kick and lots of protein, this dish is sure to satisfy your taste buds and your belly! 

Course: Main Course

Servings: 3 servings

Calories: 454 kcal

Ingredients

• RED COCONUT CURRY SHRIMP INGREDIENTS
• 1 Tbsp olive oil
• 3 cups chopped baby bell peppers
• 1 Tbsp minced garlic
• 1 tsp powdered ginger root
• 3 cups thawed tail-off, peeled shrimp
• 2 Tbsp red curry paste
• 1 cup unsweetened, canned coconut milk
• CAULIFLOWER RICE INGREDIENTS
• 1 Tbsp olive oil
• 3 cups cauliflower rice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Set out 2 sauté pans and begin to heat 1 tablespoon of olive oil in each.

2. In one pan, add the peppers, minced garlic and ginger root – cook over medium heat until the peppers begin softening.

3. In the other pan, add the cauliflower rice, garlic powder, salt and pepper – cook over medium heat until starting to slightly brown (5-10 min).

4. To the pan of bell peppers, add the shrimp, curry paste and coconut milk and cook over medium heat for 5-10 minutes.

5. Serve the red coconut curry shrimp atop a bed of cauliflower rice and voila!

Recipe Notes

PER SERVING:

454 cals ~ 26g fat ~ 20g carb ~ 35g protein

Looking for another Asian-inspired dish? Try this recipe for Crunchy Asian Salad with Slow Cooker Teriyaki Chicken!