Thai Shrimp Stir-Fry
Slightly Modified from cookincanuckcom
This recipe makes 2 servings
Each serving provides
1 leanest protein
2 healthy fats
2 tsp coconut oil, divided
22oz. (raw weight, peeled and cleaned) shrimp
1/8 tsp salt
3 cups zucchini
½ cup lite coconut milk
½ cup low sodium chicken broth
1 tsp Thai red curry paste
2 tsp minced garlic
1 tbsp ginger root
2 tbsp chopped cilantro
Heat 1 teaspoon 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.
Add the zucchini to skillet 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 1 teaspoon 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.