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This dairy-free, keto, paleo, whole 30, Creamy Coconut Lime Poached Shrimp takes only 20 minutes to make and is a SLAM DUNK. The natural creaminess of the coconut milk, the punch of freshness from the lime, the kick of spice from the jalapeno and curry paste will have you picking up your plate and licking it clean! Don't miss out on this one!
Ingredient Breakdown
Raw, peeled, and deveined shrimp
Red bell pepper
Shallot
Jalapeno- use as much or as little as you'd like!
Coconut Milk
Red curry paste
This is pretty easy to find at any grocery store in the Asian aisle
Zest and juice from a lime
Butter or coconut oil
Salt
Tips for Recipe Success
Don't like eating poop? Always get deveined shrimp. Deveined literally means they took the poop line out of the shrimp for you. If you have seen shrimp with the "vein" still in it- it is the black line that goes up the back of the shrimp. That is quite literally the digestive system and the black you see... is poop. Always look to make sure you are purchasing deveined shrimp. You're welcome.
Coconut milk usually will divide into a solid and a liquid while in the can. It is super important to whisk the coconut milk when you put it in the pan. It's okay if it comes out in a solid and a liquid form just make sure to mix it thoroughly before going to the next step in the recipe!
SHRIMP COOKS FAST! Like really fast. For this recipe I have you cook the shrimp in a turned OFF pan after making the curried sauce. The pan will still be warm enough from simmering and thickening the coconut milk that it will cook it perfectly and allow it to not overcook and get dry.
Now that I have successfully turned you off to all of the ingredients: here's the recipe
