Thai Coconut Curry Shrimp Bowls

The ultimate gluten and dairy-free comfort dish!

Course Dinner

Cuisine Thai

Cook Time 15

Total Time 15

Servings people

Calories 263kcal

1 16 oz package frozen shrimp (peeled and deveined) Thawed for 5-7 minutes under cold running water
1 package Stir Fry Veggie Mix from Trader Joes or use whatever veggies you have on hand.
2 tbsp avocado or sesame oil divided
2 minced garlic cloves
2 tbsp thai red curry paste
1 can full fat coconut milk
½ tsp red pepper flakes
juice from 1/2 lime
salt to taste
1 package frozen caulirice (or regular rice if preferred)

Heat 1 tbsp oil over medium high heat. Add shrimp and cook for 2 mins each side until no longer pink. Remove from pan and set aside.
In the same pan, add remaining tbsp oil and veggies. Saute until they begin to soften, about 5-7 minutes. Add in minced garlic, red pepper flakes, and thai red curry paste. Stir for 1-2 minutes until fragrant. Add in coconut milk and stir. Bring to a boil, then reduce heat to low and let it simmer while you may your caulirice.
For the caulirice, I just saute it with 1 tbsp oil for 5-7 minutes until softened and cooked through. Add lime juice to the curry and stir well. Serve the curry overtop the rice/veggie noodles and enjoy!