Whole30 Coconut Shrimp Curry

A warming soup that can be switched up every week with a different protein to keep you full and satisfied with every bite.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat a large pan over medium-high heat and add cooking fat. Once it's hot, add the onion, carrot and celery.
  2. Cook the vegetables for 5-8 minutes until they soften and the onions become translucent.
  3. Add the riced cauliflower to the pot and cook for 5 minutes, until it softens, stirring occasionally.
  4. Add the garlic and shrimp to the pan and cook for 3-5 minutes until the shrimp start to turn pink. Mix everything well.
  5. Add the curry powder to the pot and stir everything to combine all of the ingredients. Cook for about 3 minutes until it becomes fragrant.
  6. Add the broth, coconut milk and salt and pepper to the pot and stir again until everything is well combined. Bring the mixture to a boil and then lower the heat.
  7. Lower the heat to low and let it simmer for 10 minutes, until the liquid is reduced by a third.
  8. Serve in big bowls and enjoy!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:35 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:572
    Fat:33 g
    Carbohydrates:14 g
    Protein:48 g
    Calculated per serving.

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