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