Dinner for 4

Coconut Red Curry Shrimp

Name: Coconut Red Curry Shrimp
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 1/4 lb large shrimp; 1 tbsp coconut oil; 2 cloves garlic; 1 tbsp minced fresh ginger; 1/2 a large zucchini; 1 red pepper; 3 stalks celery; 1 carrot; 1/2 yellow onion; 1 1/2 tbsp red curry paste; 1/4 tsp red pepper flakes; 2 tbsp fish sauce; 8 oz light coconut milk

Shrimp and crisp vegetables simmer briefly in coconut milk with red curry paste, garlic, ginger, and fish sauce.

$3.45per serving $$

20 minstart to table

4servings

Thai Dairy-free Low-carb High-protein Family Dinners

Ingredients

1 1/4 lb large shrimp
1 tbsp coconut oil
2 cloves garlic
1 tbsp minced fresh ginger
1/2 a large zucchini
1 red pepper
3 stalks celery
1 carrot
1/2 yellow onion
1 1/2 tbsp red curry paste
1/4 tsp red pepper flakes
2 tbsp fish sauce
8 oz light coconut milk

Steps

Peel and devein the shrimp, then cut the zucchini, red pepper, celery, carrot, and onion into thin pieces.
Heat the coconut oil in a large skillet over medium heat and cook the onion, garlic, ginger, carrot, celery, and pepper for 5 minutes.
Stir in the curry paste and red pepper flakes, and cook for 1 minute.
Add the coconut milk and fish sauce, bring the mixture to a simmer, and cook for 4 minutes.
Add the shrimp and zucchini, simmer for 5 minutes, and cook until the shrimp are opaque and reach 145 F.

Main ingredient on sale this week? See what to make with shrimp on sale.