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?
- 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
- 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.
- 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.
I have a Thai friend who makes this! It’s so good!
Looks so good! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Ohh the looks and sounds delicious! Thanks for sharing on the What’s for Dinner Sunday link up!
I really wish this delicious Thai Green Curry Shrimp was in front of me right now! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
Great looking Thai dish. I love the idea of using cauliflower rice!
Thanks for sharing at Funtastic Friday!
Yum! Thanks for sharing at the Inspiration Spotlight party. Pinned & Shared.
I always order this whenever I’m at Thai restaurants and I’ve been wanting to try making it myself. Thank you for the recipe!
Thanks for sharing it over at Food Friday. Hope to see you again! 🙂
Green chili paste may not be Whole30 compliant. Check the list of ingredients. Most have added sugar, etc.
Thanks for the note. The one I used was definitely compliant but it is a good reminder to check ingredients.