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Coconut Curry Shrimp and Veggies

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Coconut Curry Shrimp and Veggies

Iron Oak Fitness

I absolutely love curry and coconut flavors together. This recipe is so simple and extremely flavorful. I really enjoy spicy food, but if you're more into a mild spice just leave out the chili pepper. I've also used chicken in this recipe and it's turned out just as amazing!

Coconut Curry Shrimp and Veggies

Ingredients
1 pound of shrimp
Stir-Fry Vegetables
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1 tablespoon curry paste
1/2 cup red onion, chopped (it came out to 1/2 onion for me)
1 red chili, chopped optional
1 cup organic chicken stock*
1 tablespoon lime juice (about 1 large lime)
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can or coconut cream *
1 tablespoon arrow root starch for paleo or corn starch mixed into 1 tablespoons water optional*

Melt the coconut oil in a large skillet over a medium high heat. Put shrimp into pan and cook til pink.

Add the chopped onion to the same skillet and sauté for a few minutes to soften.

Add the chili pepper if you're using it. Sauté another couple of minutes.

Add the stir-fry veggies, chicken stock, lime juice, cilantro, curry paste and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down.

Add the coconut milk and bring to simmer again for another 5 minutes.

Chelsie Indovino, CPT

Chelsie Indovino, CPT

 Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch.

Once the sauce thickens reduce it back down to a simmer.
Add the shrimp to the skillet, cover and let cook for another 5-10 minutes.

Serve with rice or cauliflower rice with the sauce spooned over the top.

Add an extra sprinkling of cilantro & chilies and enjoy!