This is one of my favorite Whole 30 dishes. It’s an easy weeknight dinner, and the vegetables can be swapped out with whatever you have on hand – or prefer. The coconut and curry create a sauce that is so delicious, you don’t even need extra seasoning.
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Coconut Curry Shrimp & Veggies
1/2 pound shrimp, thawed
1 medium onion
1 red bell pepper
1 green bell pepper
2 zucchini
6-8 mushrooms
3 tablespoons red curry paste
2 cans coconut milk
2 tablespoons avocado oil
Lime for garnish
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Prepare vegetables: Peel and slice onion into large strips. Clean out seeds and ribs from peppers and cut into strips. Wash and slice zucchini into half moons, removing ends. Slice mushrooms into somewhat thick pieces.
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Heat avocado oil in a large skillet. Add onion and peppers, stirring and cooking for about 5 minutes. Add zucchini and cook for another 2 minutes before adding mushrooms. Continue to cook vegetables for another 3-4 minutes.
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Add curry paste to the pan and combine into vegetables. Stir in both cans of coconut milk and bring to a simmer. Reduce heat and cook until vegetables are cooked but still firm. Add shrimp to the pan and cook 5-6 minutes, until shrimp is done. Avoid overcooking, or shrimp will become rubbery.
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Serve with cauliflower rice and a squeeze of fresh lime.
