Shrimp Coconut Curry over Zucchini Ribbons
CP Phase
Dinner
Green food
pescatarian
halal
keto
dairy-free
gluten-free
nut-free
egg-free
soy-free
pork-free
nightshade-free
Shrimp offers clean protein. Coconut milk adds healthy fat and boosts metabolism and boosts metabolism. Zucchini is hydrating and low-carb.
🥦 Ingredients
- ●6 oz raw shrimp, peeled and deveined
- ●2 medium zucchinis, spiralized
- ●¼ cup canned coconut milk
- ●1 tsp curry powder
- ●1 tsp grated ginger
- ●1 tbsp coconut oil
- ●½ tsp salt
- ●Optional: lime wedge and chopped cilantro
👩🍳 How to Make It
1
Prep shrimp: Rinse and pat dry. Make curry sauce: Heat coconut oil in skillet. Add ginger and curry powder. Stir 30 seconds. Add coconut milk and salt. Simmer 2 minutes. Cook shrimp: Add shrimp. Cook 2 – 3 minutes per side until pink and opaque. Steam zucchini: Steam ribbons 2 minutes until tender. Serve: Place zucchini in bowls. Top with shrimp and sauce. Garnish.
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