Go Back
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
  • 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
  • 1 Tbsp olive oil
  • 3 cups cauliflower rice
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  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


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