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Coconut Shrimp Stir- Fry
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
1
tablespoon
coconut oil
1
pound medium
shrimp
peeled and deveined
1
large
shallot
chopped
1/4
cup
flaked unsweetened coconut
Sea salt and freshly ground black pepper
to taste
1
14-oz. can
unsweetened coconut milk
2
cups
cauliflower florets
2
cups
chopped spinach
Instructions
Melt the coconut oil in a large skillet over medium heat. Add shrimp and shallot; cook for 5 minutes.
Add remaining ingredients (coconut through spinach) and cook for 5 to 10 minutes or until shrimp is opaque and vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION:
Serve over Curried Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, curry powder, chopped cilantro and chopped green onions to taste).
NUTRITION:
393 Calories; 26g Fat (57.4% calories from fat); 26g Protein; 17g Carbohydrate; 4g Dietary Fiber; 173mg Cholesterol; 251mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1 Fruit; 4 1/2 Fat.
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