Ingredients

The following ingredients have 4 Servings
  • 5 teaspoons coconut oil (divided)
  • 1 pound large shrimp (peeled & deveined, patted dry)
  • 1/4 teaspoons salt
  • 1 large zucchini (cut into half-circles)
  • 1/2 cup lite coconut milk
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon Thai red curry paste
  • 3 garlic cloves (minced)
  • 1 tablespoon grated ginger
  • 2 tablespoons minced cilantro

Instruction

  • Heat 2 teaspoons coconut oil in a large nonstick skillet set over medium-high heat. Add the shrimp, season with salt, and cook until just cooked through, 1 to 2 minutes per side. Take care not to overcook. Transfer the shrimp to a plate.
  • Heat 1 teaspoon coconut oil in the skillet. Add the zucchini and cook until just tender, about 2 minutes. Transfer to the plate with the shrimp.
  • In a medium bowl, whisk together the coconut milk and chicken broth. Set aside.
  • Heat the remaining 2 teaspoons coconut oil in the skillet. Add the red curry paste, garlic and ginger. Cook, stirring constantly, for 1 minute.
  • Pour in the coconut milk mixture and cook, whisking to incorporate the curry mixture into the liquid. Cook, stirring frequently, until slightly thickened, about 2 minutes.
  • Add the shrimp and zucchini to the skillet. Toss to coat with the sauce and stir in the cilantro. Serve over rice or cauliflower rice.