Crock Pot Shrimp Red Curry
Paleo | Whole 30 | Gluten Free | Vegetarian Option
Serving Size 4
Total Time 5 Hours
2 lbs shrimp, peeled
2 cans full fat coconut milk
1/2 cup vegetable broth
1 tsp turmeric
3 tbsp red curry paste
1 tsp fish sauce (optional)
1 tsp maple syrup (omit for whole30)
1 cup broccoli, chopped
1 zucchini, chopped
1/2 cup frozen peas
1 handful cilantro, chopped
1 lime, juiced
Chop ginger, garlic, and shallot
Add to crockpot with coconut milk, vegetable stock, turmeric, fish sauce, maple syrup and curry paste
Set on low for 5 hours or high for 3 hours
Pre-chop broccoli and zucchini and keep to the side
Peel shrimp and keep on ice in refrigerator
30 minutes before dinner time - add in zucchini, broccoli, and shrimp
Let sit for 20 minutes (until shrimp are fully cooked)
Before serving add in cilantro and frozen peas
Top with lime juice
tips & tricks
For vegetarian option - sub shrimp with chick peas or lentils.
Make extra curry base and freeze it for quick meals.
Defrost and add in your vegetables and protein.
Change it up with different proteins and vegetables.
Other delicious vegetable options are eggplant, sweet potatoes, asparagus, and bell peppers.