This recipe is a perfect example of eating clean with HUGE taste! It is
gluten-free, dairy-free, sugar-free, processed food free. It
continues to be one of my favorite "go-to" hearty meals. When it
tastes THIS good, its hard to believe it's so healthy! For an
AIP friendly version, see asterisks for substitutions or
omissions.
Ingredients
1 lb frozen wild uncooked shrimp, peeled and deveined
1 can of full fat coconut milk
3 tbsp Coconut oil
4 medium garlic cloves finely diced
1 tbsp fresh ginger, peeled and very finely diced
1/2 cup Fresh Cilantro chopped
1 large lime
1 medium white onion chopped
1 cup of broccoli florets
1/2 cup red pepper
1/2 cup yellow pepper
1/2 cup sliced and quartered zucchini
1/2 cup chopped tomatoes
1 cup shredded cabbage
2 tsp gluten-free soy sauce
2-3 tbsp curry paste
1 tsp organic sriracha or a basic red chile sauce
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 cup green onion for garnish
4 servings of either
jasmine rice, quinoa, or rice noodles
Instructions
Preparation
1. Juice 2 tbsp of lime juice and cut the rest into slices for garnish.
2. Wash and cut all vegetables into bite size pieces.
3. Cook rice, quinoa or noodles according to package and set aside.
4. Heat a large nonstick pan to medium/medium-low heat and add 1 heaping tbsp coconut oil.
5. When oil is melted, add chopped onion and cook until it is soft.
6. Add ½ the amount each of the ginger and garlic. Stir often until it caramelizes.
7. Add ¼ tsp each salt and pepper and let cook a couple of minutes, stirring often.
8. Add another tbsp coconut oil to pan, add cut veggies and stir. Cook for 5-7 minutes until veggies are soft and have slightly browned.
9. Add full can of coconut milk and stir well.
10. Add curry paste and stir into sauce, making sure to eliminate any lumps.
11. Add ½ of the sriracha or chili sauce, 1 tsp gluten-free soy sauce, and 1 tbsp of the lime juice. Stir. Turn heat to low and simmer about 8 minutes.
12. Add ¼ cup chopped cilantro near end of simmering.
13. While the sauce is simmering, heat 1 tbsp coconut oil in a large non-stick pan on medium high heat. When oil is hot, add
shrimp, ¼ tsp each salt & pepper, 2 cloves finely chopped garlic and the other tbsp of the chopped ginger. Sauté for 5-8 minutes
or until shrimp turns pink and develop a faint brown sear.
Add the remaining ½ tsp sriracha sauce and 1 tbsp of lime juice, 1 tsp gluten-free soy sauce and stir well. Sauté for another few minutes until you
develop a nice brown sear on the shrimp, being careful not to burn them.
Turn off heat.
14. Transfer , rice, quinoa or noodles to plate, spoon vegetable mixture and sauce over,
and place shrimp on top. Garnish with remaining chopped cilantro, green onion and lime wedge.
Recipe Notes:
Feel free to adjust the amount of spices to your own taste.
Try using a garlic press instead of chopping the garlic and
ginger.
Try substituting the shrimp to pre-cooked (less cooking time
required) or try beef or chicken. You can also omit the protein
for a vegan dish.
Try experimenting with different vegetables if there are
others you'd prefer.
*
If you are on a grain-free diet, or AIP, spoon the sauce and
veggies over cooked spaghetti squash, or
pan-seared greens such as spinach or kale.
