Coconut Curry Shrimp – W30
cauliflower rice and broccoli
  • Whole 30
  • seafood
Coconut Curry Shrimp – W30
cauliflower rice and broccoli
  • Whole 30
  • seafood
Servings:

Ingredients

Prep
  • 2 lb large shrimp peeled and deveined
  • 1/2 C frozen chopped onions
  • 2 T lime juice
  • 1 T curry powder
  • 2 t minced garlic
  • 1 t minced ginger
  • salt and pepper to taste
On Cooking Day
  • 1 T coconut oil
  • 13.5 oz canned coconut milk
  • 2 t Red Boat Fish Sauce
  • 16 oz frozen broccoli florets
  • 2 bag frozen cauliflower rice
  • 1 green onion optional
  • 1 bunch cilantro optional
  • 1 bunch basil optional

Instructions

To Assemble
  1. Combine all ingredients in large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Heat 1 coconut oil in a large skillet over medium-high heat. Add shrimp mixture and cook for 3 minutes. Stir in coconut milk and fish sauce. Bring to a simmer and continue to cook for 4-5 minutes until shrimp are cooked through.
  2. Chop green onion, cilantro, and basil. Cook cauliflower rice and broccoli florets according to package directions.
  3. To serve add a bed of cauliflower rice. Top with shrimp and broccoli. Sprinkle with chopped green onion, cilantro and basil. Serve immediately.

Ingredients

Prep
  • 2 lb large shrimp peeled and deveined
  • 1/2 C frozen chopped onions
  • 2 T lime juice
  • 1 T curry powder
  • 2 t minced garlic
  • 1 t minced ginger
  • salt and pepper to taste
On Cooking Day
  • 1 T coconut oil
  • 13.5 oz canned coconut milk
  • 2 t Red Boat Fish Sauce
  • 16 oz frozen broccoli florets
  • 2 bag frozen cauliflower rice
  • 1 green onion optional
  • 1 bunch cilantro optional
  • 1 bunch basil optional

Instructions

To Assemble
  1. Combine all ingredients in large zipper bag. Zip to seal and squish around to mix.
To Cook
  1. Heat 1 coconut oil in a large skillet over medium-high heat. Add shrimp mixture and cook for 3 minutes. Stir in coconut milk and fish sauce. Bring to a simmer and continue to cook for 4-5 minutes until shrimp are cooked through.
  2. Chop green onion, cilantro, and basil. Cook cauliflower rice and broccoli florets according to package directions.
  3. To serve add a bed of cauliflower rice. Top with shrimp and broccoli. Sprinkle with chopped green onion, cilantro and basil. Serve immediately.

*Non seafood eaters, substitute with cubed chicken breasts.  May require longer cook time.
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