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Thai Green Curry Shrimp
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Thai Green Curry Shrimp (Whole30, Paleo)

Make a delicious Whole30 friendly Thai Green Curry shrimp dinner in under 30 minutes. It might make you toss the takeout menu for good.
Course Main Dishes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 402kcal
Author Shannah Coe

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

  • 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.

Nutrition

Serving: 1g | Calories: 402kcal | Carbohydrates: 15g | Protein: 30g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Cholesterol: 239mg | Sodium: 1297mg | Fiber: 2g | Sugar: 3g