Coconut Shrimp Stir-Fry

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 pound shrimp shelled and deveined
  • 1 large shallot chopped
  • 1/4 cup dried flaked coconut
  • sea salt and freshly ground black pepper to taste
  • 1 14-oz. can coconut milk
  • 2 cups cauliflower florets
  • 2 cups spinach


  • In a large skillet over medium heat, heat coconut oil.
  • To the skillet, add the shrimp and the shallot. Cook for 5 minutes, then add the remaining 5 ingredients (coconut through spinach).
  • Cook for 5 to 10 minutes, until shrimp is opaque and cooked through and vegetables are tender.
  • Serve warm.


SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not ice berg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
NUTRITION: 327 Calories; 21g Fat; 26g Protein; 10g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 216mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat.
Keyword keto, low carb
Tried this recipe?Let us know how it was!