Whole30 Coconut Shrimp Curry (Edit recipe)

A warming soup that can be switched up every week with a different protein to keep you full and satisfied with every bite.

15 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	472
Fat:	28 g
Carbohydrates:	11 g
Protein:	38 g
Cholesterol:	348 g
Sodium:	2044 mg
Fiber:	5 g
Sugars:	4 g
Calculated per serving.

by Leslie McDonald

View original recipe

Serves: 4

Ingredients

2 Tbsp Ghee
1 cup Onion, chopped
1 cup Carrots, chopped
0.5 cup Celery, chopped
2 cup Cauliflower Rice (click for recipe)
2 lb Raw Shrimp
3 Tbsp Curry Powder, Primal Palate Blend
2 cup Bone Broth
15 oz Coconut Milk, full fat
1 tsp Sea Salt
1 tsp Black Pepper
1 tsp Garlic, minced

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large pan over medium-high heat and add cooking fat. Once it's hot, add the onion, carrot and celery.
Cook the vegetables for 5-8 minutes until they soften and the onions become translucent.
Add the riced cauliflower to the pot and cook for 5 minutes, until it softens, stirring occasionally.
Add the garlic and shrimp to the pan and cook for 3-5 minutes until the shrimp start to turn pink. Mix everything well.
Add the curry powder to the pot and stir everything to combine all of the ingredients. Cook for about 3 minutes until it becomes fragrant.
Add the broth, coconut milk and salt and pepper to the pot and stir again until everything is well combined. Bring the mixture to a boil and then lower the heat.
Lower the heat to low and let it simmer for 10 minutes, until the liquid is reduced by a third.
Serve in big bowls and enjoy!