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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!!