Add a little spice to your #SeptemberWhole30 with our zesty Lemon Garlic, red curry, and juicy shrimp! This one pot stew is the perfect weeknight meal to change things up!
Makes 4 servings
What you need
4 tablespoons Tessemae’s Lemon Garlic
1 pound large peeled and deveined shrimp
1 red bell pepper, thinly sliced
1 tablespoon red chili paste
1 knob ginger, peeled
1 can coconut milk
1 teaspoon fish sauce
1 cup spinach
2 plum tomato, quartered
coarse salt and white pepper to taste
Serve over cauliflower rice with fresh cilantro
What you do
- Heat 2 tablespoons Lemon Garlic in a large skillet. Add shrimp and sauté́ until browned, about 1-2 minutes per side. Transfer to a plate.
- Add bell pepper, ginger and red chili paste to the skillet. Mix until fragrant, about 1 minute
- Stir in the Lemon Garlic, fish sauce, coconut milk, spinach and tomatoes. Cover and simmer until the flavors meld and the veggies are tender, about 15 minutes. Season with salt and white pepper.
- Return the shrimp to the pan and cook about a minute to warm. Pour in bowls, top with cilantro and serve with cauliflower rice.