If there is anything I love during a Whole30 it’s non-recipe recipes. I love recipes that are super versatile where I can just throw shit together and have a bomb meal. That is exactly what this coconut curry shrimp stir fry represents. I wanted to clean out my fridge the other night and this was the meal I was able to whip up. It was super easy and took under 30 minutes. And the best part, it’s ridiculously easy to make it your own.
Stir fry is one of my go-to dinners because I can always switch things and work with what I have on hand. It is one of the easiest ways to get creative with your meals. If you don’t like shrimp, use chicken. You don’t have chicken, substitute with steak instead. Don’t eat meat at all? Use a variety of mushrooms. The possibilities are endless and you can have so much fun.
COCONUT CURRY SHRIMP STIR FRY SAUCE:
In my opinion, the reason why you can have so much fun with stir fry is because of the sauce. Think of the sauce as your foundation. With a good foundation, you are definitely going to be successful. This coconut curry sauce is everything and more! It’s super easy with ingredients you probably already have in your pantry, but it is also hella flavorful.
- coconut aminos – adds a slightly sweet and salty umami flavor
- fish sauce- adds more of that ultimate umami flavor with earthy undertones that is salty and slightly sweet.
- harissa sauce – spicy chili sauce with hints of lemon and garlic that adds a little smokiness to the sauce.
- coconut milk – slightly sweet and floral and adds a lovely creaminess to the sauce.
- lime juice – the perfect way to finish off the sauce and add a little kick.
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Let’s Get Cooking
Let’s Get Cooking
Easy Coconut Curry Shrimp Stir Fry
Easy and flavorful stir fry with shrimp and peppers in a delicious coconut curry sauce. Great way to clean out the fridge when vegetables are going bad or use any vegetables you have on hand.
Easy and flavorful stir fry with shrimp and peppers in a delicious coconut curry sauce. Great way to clean out the fridge when vegetables are going bad or use any vegetables you have on hand.
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Yields:4 Serves
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Ingredients
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2
tbsp ghee
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1
red bell pepper, sliced
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1
green bell pepper, sliced
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1
large onion, sliced
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salt and pepper
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1
tbsp grated ginger
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1
lb wild-caught raw shrimp, peeled and deveined with tail on
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2
cloves garlic, finely minced
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2
1/2 tsp curry powder
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1/2
tsp crushed red pepper flakes, optional
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2
tbsp coconut aminos
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1
tsp fish sauce
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1
tbsp harissa sauce (I like spicy but you can use mild)
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1/2
cup full-fat coconut milk
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1
tsp lime juice, plus wedges to serve
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greens of 2 scallions, chopped
Instructions
- To begin, heat a large wok or deep skillet over medium-high heat and add the ghee. Now, add the bell peppers and onion, season with a couple of pinches of salt and pepper, and sauté until the onions are tender about 5 minutes. Add the ginger and continue to sauté for a couple of minutes.
- Now, turn the heat up to high and push the vegetables to one side of the pan. Add the shrimp, garlic, curry powder, and pepper flakes to the other side of the pan. Stir and sauté for about 1 minute. Then add the coconut aminos, fish sauce, harissa sauce, and coconut milk to the pan, stir and continue to cook for 2-3 minutes until the shrimp is cooked through and the sauce thickens a bit. Drizzle the lime juice on top, finish with the scallions and serve.
- Serve with cauliflower rice if you are keto or Whole30.
This was great! Everyone from my 5yr old to my mom enjoyed it. We made without fish sauce (I didn’t know we were out!) and Harissa sauce (not at grocery store) and it was still delicious! Will make again with all ingredients soon:)
Hi Carinn! Thank you so much for your comment! I’m so happy you and your family enjoyed it.
You can use chili garlic paste in place of harissa if you can find it in your local grocery store.
Which type and brand of curry powder would you recommend? There are so many choices and each have very different flavor profiles!
I really like “frontier co-op” or “Simply Organic” spices. Both brands of curry powder are great.
Can I use bay scallops instead of shrimp? Husband is allergic to shrimp, crab, lobster, all softshelled seafood, which he refers to as “seagoing ticks” LOL He can eat the hardshell ones like scallops, which he loves, mussels, and clams.
I don’t see why it wouldn’t work, so give it a try. I’m not a fan of scallops, so I didn’t test it with this recipe lol
Very delicious! Easy to make with on-hand items. Would definitely recommend; it will become a frequent dish for us.
Only think I would do differently is hold the veggies off of the stove until it was time to stir in with the shrimp- I overcooked mine a bit.
Thank you for your feedback Lindsey! so happy you enjoyed it!
This recipe is wonderful! Add additional veggies, the sauce is delicious.