Thai Coconut Curry Shrimp
Why try Thai? Because it’s the perfect excuse to get out of your dinner rut and support your healthy lifestyle with minimal time, effort, and cost. Even better, the ingredients are easily accessible, nourishing, totally satisfying…and definitely not boring! This dish has an exotic flavor profile but is actually quite simple to create in your own kitchen using an abundance of vegetables and protein of your choice, giving you the freedom to mix and match flavors on a whim.
  1. Defrost frozen shrimp: place in bowl with cool water running slowly over it in the sink, so water can drain off consistently (approximately 15 minutes).
  2. To prep shrimp (that is not already pre-peeled and deveined), drain water completely out and peel shrimp individually. When peeled, take a paring knife and run a slight cut down back of shrimp to expose the large black vein. Remove and discard in separate bowl.
  3. Roll lime on hard surface until it softens and then cut it in half. Juice one half and cut the other half into slices for garnish.
  4. Wash and cut all vegetables of choice into bite size pieces.
  5. Cook quinoa, rice, or noodles according to package and set aside.
  1. Turn a large nonstick pan to medium/medium-low heat and add 1 heaping tbsp coconut oil.
  2. Add chopped onion to pan when oil is melted, coating thoroughly.
  3. When onion is soft and glistens, add ½ the amount each of the ginger and garlic. Stir often to allow for even caramelization.
  4. Add ¼ tsp each salt and pepper and let cook a couple of minutes, stirring often
  5. Add another tbsp coconut oil to pan, add cut veggies to toss thoroughly, coating evenly.
  6. Cook for 5-7 minutes until veggies are softened and have browned slightly.
  7. Add can of coconut milk and stir well.
  8. Add curry paste and stir into sauce, making sure to eliminate any clumps.
  9. Add ½ t chili sauce, 1 tsp wheat-free soy sauce (coconut aminos or GF tamari), juice from ½ lime (1 tbsp), stir, and turn down heat to low and simmer about 8 minutes. Add ¼ cup chopped cilantro near end of simmering.
  10. While sauce is simmering, heat 1 tbsp coconut oil in a large non-stick pan on medium high heat, add shrimp when oil is hot. Add ¼ tsp each salt & pepper, 2 cloves garlic and ½ amount of chopped ginger (1 tbsp) and sauté for 5-8 minutes, or until shrimp turn pink and develop a faint brown sear. Add ½-1 tsp sriracha and 1 tsp wheat-free soy sauce (coconut aminos (or tamari), juice from ½ lime (1 tbsp), stir well and sauté for another few minutes until you develop a nice brown sear on the shrimp, being careful not to burn them. Turn off heat.
  11. Transfer quinoa, rice (such as short brown or jasmine), or noodles to plate, spoon vegetable mixture and sauce over, and place shrimp on top. Garnish with remaining chopped cilantro and lime wedge.
Recipe Notes

Helpful points to consider in making this recipe your own…

      • Add more or less ginger, garlic, and seasonings depending on taste.
      • Peeling and dicing ginger root: remove thin skin with a vegetable peeler, sharp paring knife, or the edge of a spoon. Cut into disks, lay flat and cut into thin strips, then cut the bunch into tiny diced pieces.
      • Peeling and dicing fresh garlic: I like to use a garlic press, which eliminates the need to peel or chop garlic. If you do not have one, peel garlic by smashing gently to release peel, and slice into disks, lay flat, and cut into tiny strips, then cross section and cut into tiny diced pieces.
      • While this recipe calls for uncooked frozen shrimp, feel free to substitute any of the following options and sauté per recipe instructions:
        • fresh shrimp (make sure to peel & devein)
        • pre-cooked frozen shrimp (defrost and sauté per recipe instructions to sear in flavors, less a few minutes to compensate for being pre-cooked), organic chicken tenders, shaved or sliced grass-fed beef, or simply as a meatless vegetarian (vegan) dish
      • Try experimenting with zucchini, yellow squash, savoy cabbage, orange sweet peppers, and fresh or frozen snow peas, or a bag of frozen Asian vegetables if that is all you have on hand in your freezer
      • Use an assortment of vegetables and do not overcook. Desired consistency should be crisp tender and bright in color to preserve nutrients.
      • For a paleo option, skip the grains and spoon sauce and veggies over cooked spaghetti squash, zoodles (HERE’s how to make them), grain-free fettuccine from Capello’s Pasta, or pan-seared greens such as kale.