“Delightful Thai-Inspired Paleo Coconut Shrimp Curry with Spiralized Zucchini Noodles”

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) full
• fat coconut milk
• 2 zucchinis, spiralized into noodles
• 1 cup red bell pepper, thinly sliced
• 1/2 cup red curry paste
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons lime juice
• 1 tablespoon coconut oil
• Salt and black pepper, to taste

Instructions

1. In a large skillet, heat the coconut oil over medium heat. Add the red curry paste and cook for 2 minutes, stirring constantly.
2. Stir in the coconut milk, and bring the mixture to a simmer. Cook for about 5 minutes, allowing the flavors to meld together.
3. Season the shrimp with salt and black pepper, then add them to the skillet. Cook until they turn pink, about 3 4 minutes on each side.
4. Add the sliced red bell pepper and spiralized zucchini noodles to the skillet. Cook for another 2 3 minutes, until the vegetables are tender but still have a slight crunch.
5. Remove the skillet from heat and stir in the lime juice and chopped basil leaves. Serve immediately.

Chef’s Insight

The key to a great Thai dish lies in balancing flavors - spicy, sour, salty, and sweet. Adjust the red curry paste as needed to reach your preferred level of heat.

Notes

The combination of spiralized zucchini and coconut milk creates a low-carb, Paleo-friendly alternative to traditional pasta.