If there is anything I love during a Whole30 it’s non-recipe recipes. I love recipes that are super versatile where I can just throw shit together and have a bomb meal. That is exactly what this coconut curry shrimp stir fry represents. I wanted to clean out my fridge the other night and this was the meal I was able to whip up. It was super easy and took under 30 minutes. And the best part, it’s ridiculously easy to make it your own.
Stir fry is one of my go-to dinners because I can always switch things and work with what I have on hand. It is one of the easiest ways to get creative with your meals. If you don’t like shrimp, use chicken. You don’t have chicken, substitute with steak instead. Don’t eat meat at all? Use a variety of mushrooms. The possibilities are endless and you can have so much fun.
COCONUT CURRY SHRIMP STIR FRY SAUCE:
In my opinion, the reason why you can have so much fun with stir fry is because of the sauce. Think of the sauce as your foundation. With a good foundation, you are definitely going to be successful. This coconut curry sauce is everything and more! It’s super easy with ingredients you probably already have in your pantry, but it is also hella flavorful.
- coconut aminos – adds a slightly sweet and salty umami flavor
- fish sauce- adds more of that ultimate umami flavor with earthy undertones that is salty and slightly sweet.
- harissa sauce – spicy chili sauce with hints of lemon and garlic that adds a little smokiness to the sauce.
- coconut milk – slightly sweet and floral and adds a lovely creaminess to the sauce.
- lime juice – the perfect way to finish off the sauce and add a little kick.
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Easy and flavorful stir fry with shrimp and peppers in a delicious coconut curry sauce. Great way to clean out the fridge when vegetables are going bad or use any vegetables you have on hand.
2 tbsp ghee
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
salt and pepper
1 tbsp grated ginger
1 lb wild-caught raw shrimp, peeled and deveined with tail on
2 cloves garlic, finely minced
2 1/2 tsp curry powder
1/2 tsp crushed red pepper flakes, optional
2 tbsp coconut aminos
1 tsp fish sauce
1 tbsp harissa sauce (I like spicy but you can use mild)
1/2 cup full-fat coconut milk
1 tsp lime juice, plus wedges to serve
greens of 2 scallions, chopped
To begin, heat a large wok or deep skillet over medium-high heat and add the ghee. Now, add the bell peppers and onion, season with a couple of pinches of salt and pepper, and sauté until the onions are tender about 5 minutes. Add the ginger and continue to sauté for a couple of minutes.
Now, turn the heat up to high and push the vegetables to one side of the pan. Add the shrimp, garlic, curry powder, and pepper flakes to the other side of the pan. Stir and sauté for about 1 minute. Then add the coconut aminos, fish sauce, harissa sauce, and coconut milk to the pan, stir and continue to cook for 2-3 minutes until the shrimp is cooked through and the sauce thickens a bit. Drizzle the lime juice on top, finish with the scallions and serve.
Serve with cauliflower rice if you are keto or Whole30.
Keywords: coconut curry shrimp stir fry, shrimp stir fry