Gluten Free One-Pot Paleo Whole30

Red Curry Shrimp (Whole30/Paleo)

This Red Curry Shrimp is fast to make and packing the flavor! I like to eat it over cauliflower rice to make it a delicious Whole30 compatible dinner!

If you are looking for a fast, easy and healthy weeknight dinner, then look no further. This Red Curry Shrimp is exactly what you need. If you are eating Whole30, serve over cauliflower rice, green beans, or mashed potatoes. If not, this dish is wonderful over rice.

Red Curry Shrimp Ingredients

  • Shrimp, peeled, deveined and tail-off
  • Olive oil
  • Thai Kitchen Red Curry Paste
  • Coconut milk
  • White onion
  • Red bell pepper
  • Salt and pepper

How I Make This Red Curry Shrimp

  • Step one: Season shrimp with salt and pepper to taste. Add olive oil to a large pan over medium-high heat. Once the oil is hot, add shrimp and sear for about a minute to a minute and a half per side. Remove shrimp from the pan and set aside. Shrimp will not be cooked through at this this time.
  • Step two: Add onions and bell peppers to the pan and cook until tender, about five minutes.
  • Step three: Next, add red curry paste to the bell pepper and onions and cook for another couple minutes.
  • Step four: Add the full can of coconut milk to the pan with bell pepper and onion. Stir to combine. Once the coconut milk has warmed, add shrimp back to the pan. Let shrimp simmer in the pan with sauce for 10 minutes or until cooked through, stirring occasionally.
  • Step five: Serve over cauliflower rice or with your favorite vegetables.

More Delicious Whole30 Recipes to Try

Sticky Chicken and Pineapple Meatballs

Crispy Baked Chicken Wings

Hamburger Animal Style Fries

Mexican Inspired Meatloaf

Red Curry Shrimp

5 from 1 vote
Servings 4

Ingredients
  

  • 1 lb of shrimp, peeled, deveined and tail-off
  • 2 tbsp of olive oil
  • 2 tbsp of Thai Kitchen Red Curry Paste
  • 1 13.66 oz can of coconut milk
  • 1/2 of a white onion, diced
  • 1/2 of a red bell pepper, thinly sliced
  • Salt and pepper

Instructions
 

  • Season shrimp with salt and pepper to taste. Add olive oil to a large pan over medium-high heat. Once the oil is hot, add shrimp and sear for about a minute to a minute and a half per side. Remove shrimp from the pan and set aside. Shrimp will not be cooked through at this this time.
  • Add onions and bell peppers to the pan and cook until tender, about five minutes.
  • Next, add red curry paste to the bell pepper and onions and cook for another couple minutes.
  • Add the full can of coconut milk to the pan with bell pepper and onion. Stir to combine. Once the coconut milk has warmed, add shrimp back to the pan. Let shrimp simmer in the pan with sauce for 10 minutes or until cooked through, stirring occasionally.
  • Serve over cauliflower rice or with your favorite vegetables.

1 Comment

  1. I really enjoy this dish. Anything curry, I'm most definitely making it. I eat Paleo, so most of the items I already had were quick and easy to make. The flavor is M'm M'm good and I put it over cauliflower rice.

    5 stars

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