Thai Shrimp Stir-Fry

Thai Shrimp Stir-Fry

Slightly Modified from cookincanuckcom

This recipe makes 2 servings

Each serving provides

1 leanest protein

2 healthy fats

3 green

3 condiments

 

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.