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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