Throughout the month of January, I’m sharing a few of our favorite Whole30 friendly recipes. While they are Whole30 compliant, they are still full of flavor and perfect for any dinner table. I just show them in pictures with cauliflower rice instead of rice for instance where some families might prefer rice with theirs. A good example is this Thai green curry shrimp.

I am a HUGE fan of green curry and order it all the time from our local Thai place. This Thai green curry shrimp recipe is a super easy and simple recipe that you can make at home instead of calling up for take out…even on the busiest of nights! Serve it over rice, cauliflower rice or whatever you prefer! Just be sure you have a wedge of lime handy because a little squeeze right before eating makes this dish amazing.

Ingredients for Thai Green Curry Shrimp:

1 lb medium sized shrimp, peeled and deveined
1 Tbsp coconut oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 tsp grated fresh ginger
1 Tbsp green curry paste
1/2 cup broccoli florets
1 bell pepper, sliced
1/4 cup sliced mushrooms
1 can full fat coconut milk (you can use low fat if not doing Whole30)
salt and pepper
1 lime, cut into wedges

Let’s Make It:

1. In a large skillet, heat coconut oil over medium heat. Once the oil has melted, add onion and cook, stirring occasionally for 2-3 minutes. Add garlic and ginger and cook for an additional minute. Stir in green curry paste and cook for 1-2 minutes.

2. Add shrimp to skillet and cook for 2-3 minutes. Season with salt and pepper. Add broccoli florets, bell pepper slices, and coconut milk. Stir well. Simmer over medium-low heat for 10 minutes. Stir in mushrooms and cook for an additional 5 minutes. Serve with a squeeze of lime juice on top.

This reheats amazingly well so it works great for meal prepping too. I would just suggest tossing the vegetables a little later if you plan to reheat it throughout the week. I actually took for lunch after making just as written above and it was still really delicious.

What are some of your favorite takeout recreations?

Yield: 4 servings

Thai Green Curry Shrimp (Whole30, Paleo)

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Make a delicious Whole30 friendly Thai Green Curry shrimp dinner in under 30 minutes. It might make you toss the takeout menu for good.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 lb medium sized shrimp, peeled and deveined
• 1 Tbsp coconut oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 2 tsp grated fresh ginger
• 1 Tbsp green curry paste
• 1/2 cup broccoli florets
• 1 bell pepper, sliced
• 1/4 cup sliced mushrooms
• 1 can full fat coconut milk (you can use low fat if not doing Whole30)
• salt and pepper
• 1 lime, cut into wedges

Instructions

1. In a large skillet, heat coconut oil over medium
   heat. Once the oil has melted, add onion and cook, stirring occasionally for
   2-3 minutes.
2. Add garlic and ginger and cook for an additional minute. Stir in green curry paste and cook for 1-2 minutes.
3. Add shrimp to skillet and cook for 2-3 minutes. Season with salt and pepper. Add broccoli florets, bell pepper slices, and coconut milk. Stir well. Simmer over medium-low heat for 10 minutes.
4. Stir in mushrooms and cook for an additional 5 minutes. Serve with a squeeze of lime juice on top.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 402 Total Fat: 27g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 239mg Sodium: 1297mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 30g