Thai Shrimp & Coconut Paleo Brunch Delight – Mouthwatering Flavors and Textures in Every Bite!

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) full
• fat coconut milk
• 2 tbsp fresh lemon juice
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tsp fish sauce
• 1 tsp red curry paste
• Salt and pepper to taste
• 1 tbsp coconut oil
• Optional: Cooked cauliflower rice or zucchini noodles for serving

Instructions

1. In a large skillet, heat the coconut oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
2. Stir in the red curry paste, fish sauce, lemon juice, and season with salt and pepper to taste. Cook for 1 2 minutes, allowing the flavors to meld together.
3. Add the coconut milk to the skillet, stirring well to combine all ingredients. Bring the mixture to a gentle simmer.
4. Add the shrimp to the skillet, cooking until they turn pink and opaque, about 3 5 minutes. Stir in the cilantro and green onions.
5. If desired, serve over cooked cauliflower rice or zucchini noodles. Enjoy your delicious Thai Shrimp & Coconut Paleo Brunch Delight!

Chef’s Insight

To enhance the mouthfeel, consider adding a pinch of tapioca starch or arrowroot powder to thicken the coconut milk sauce slightly.

Notes

Adjust the heat level according to your preference by adding more or less red curry paste. - For a vegetarian option, replace shrimp with diced chicken or tofu.