Coconut Curry Shrimp with Zucchini Noodles

Ingredients

• 1 1/2 lb shrimp (peeled and deveined)
• 1 can full-fat coconut milk (14 oz)
• 2 tbsp red curry paste (check labels for Whole30 compliance)
• 1 tbsp coconut aminos
• 1 tbsp lime juice
• 1 tbsp coconut oil
• 3 cloves garlic (minced)
• 1 tbsp ginger (grated)
• 1 red bell pepper (sliced)
• 4 zucchini, spiralized into noodles
• basil and cilantro, for garnish
• lime wedges, for serving

Steps

1. 1

   Heat coconut oil in a large skillet over medium-high heat. Sear shrimp for 1 minute per side until just pink. Remove and set aside.

2. 2

   In the same skillet, sauté garlic, ginger, and bell pepper for 2 minutes.

3. 3

   Stir in curry paste and cook 30 seconds until fragrant.

4. 4

   Pour in coconut milk and coconut aminos. Simmer for 5 minutes until slightly thickened.

5. 5

   Add zucchini noodles and toss in the sauce for 2 minutes until just tender.

6. 6

   Return shrimp to the pan, add lime juice, and toss to combine.

7. 7

   Garnish with fresh basil, cilantro, and lime wedges.