Coconut Curry Shrimp Stir-Fry

Prep Time: 10 mins

Cook Time: 10 mins

Servings: 4



1 pound large shrimp, peeled and deveined

1 tablespoon coconut oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas

1 cup sliced mushrooms

1 can (15 ounces) coconut milk

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1/4 cup fresh basil leaves, torn



Heat coconut oil in a large skillet or wok over medium-high heat.

Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes.

Remove the shrimp from the skillet and set aside.

In the same skillet, add sliced bell peppers, snap peas, and mushrooms. Stir-fry for about 3-4 minutes, or until the vegetables are crisp-tender.

In a small bowl, whisk together coconut milk, red curry paste, fish sauce, lime juice, and brown sugar.

Pour the coconut curry sauce into the skillet with the vegetables.

Cook for another 2 minutes, stirring occasionally. Add the cooked shrimp back to the skillet and toss to coat everything in the sauce.

Remove from heat and garnish with torn fresh basil leaves. Serve the coconut curry shrimp stir-fry over steamed rice or noodles.

Nutritional Value (Amount per Serving): Calories: 148; Protein: 16.79; Fat: 4.81; Carbs: 9.46