Thai Curry Shrimp Recipe

This curry shrimp fits both our Cutting Carbs and Dairy & Grain-Free Lifestyles and is Keto and Paleo-friendly.
  • Ready in: 30 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 20 minutes
  • By:
  • Servings: 6 servings

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ingredients

cooking methods

  • Stovetop

directions

  1. In large saucepan or Dutch oven, heat Avocado Oil over medium-high heat. Add shrimp; sauté until cooked through, about 4-5 minutes.
  2. Stir in curry paste. Cook 1 minute. Stir in coconut milk, then remaining ingredients.
  3. Bring to a simmer. Reduce heat and simmer 10-15 minutes.

Makes 6 servings.

Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place curry paste in a quart freezer bag. Place Spinach & Herb Seasoning and Onion Onion Seasoning in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze with frozen vegetables. Thaw completely. Continue with step 1.

Wine Pairing: Riesling

Nutrition per Serving: (does not include riced cauliflower) Calories: 270 Total Fat: 12g Sat. Fat: 7g Cholest: 145mg Sodium: 1,180mg Carbs: 14g Fiber: 4g Sugar: 8g Protein: 18g

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Rated 5 out of 5 by from Easy weeknight meal We cannot get enough of this and I can’t get over how easy it is! Sometimes I add different veggies; cauliflower, snow peas, carrots, etc. I serve with coconut rice for the husband cause he’s not 100% sold on riced cauliflower. If you want to thicken up the liquid you can add a slurry at the end (arrow root/ cornstarch mixed with equal amount water)
Date published: 2020-01-24
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