Quick Shrimp & Green Bean Curry Skillet | PALEO, Whole30
Servings: 4
Calories: 211kcal
Ingredients
- 1 lb shrimp
- 1 can full fat coconut milk
- 3 - 4 cups green beans
- 1/4 onion, chopped
- 1/2 jalapeno, minced (optional)
- 2 tsp garlic, minced
- 1 tbsp coconut oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp clove
- dash cayenne
Instructions
- Melt the coconut oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic, sautéing for 2 to 3 minutes to soften.
- Stir in the green beans, and sauté for 3 to 5 minutes or until tender-crisp. Add the spices, and stir to combine.
- Move the green beans to the sides of the skillet, and add in the shrimp to the center. Cook for 2 minutes, then stir in the coconut milk. Simmer until the shrimp is cooked through, and the sauce slightly thickens.
- Serve alone or over steamed cauliflower rice (for Paleo/Whole30) or white rice (if you do grains). Enjoy!!
Nutrition
Calories: 211kcal | Carbohydrates: 15g | Protein: 27g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 286mg | Sodium: 1039mg | Fiber: 6g | Sugar: 7g | Iron: 5mg