Garlic Coconut Curry Shrimp and Chicken Bowl
This garlic coconut curry shrimp bowl is bursting with rich flavor and paleo-friendly!
Servings: 2
Ingredients
- ½ pound (227 g) shrimp shells removed and deveined
- 3 tablespoons tapioca flour
- 2 tablespoons coconut oil divided
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 teaspoons curry powder
- ½ pound (227 g) chicken breast cubed
- 15 ounce (425 ml) can full-fat canned coconut milk
- Salt and pepper to taste
- 2 cups (60 g) loosely packed baby spinach leaves
Instructions
- In a small bowl, coat shrimp with tapioca flour and shake off the excess.1/2 pound shrimp, 3 tablespoons tapioca flour
- Heat half of the coconut oil in a large skillet over high heat. Once heated, add shrimp to the skillet and brown both sides of the shrimp to get a crispy exterior, about 1 minute on each side. Do not cook shrimp all the way through. Remove and set aside on a plate.1 tablespoons coconut oil
- In the same skillet, turn the heat down to medium and add the remaining coconut oil. Add onion and garlic to the skillet. Cook until softened, about 3 minutes. Sprinkle curry powder over the onion/garlic mixture and stir until incorporated. Add the cubed chicken breast and cook until mostly cooked through, about 5-7 minutes.1 medium onion, 3 cloves garlic, 2 teaspoons curry powder, 1/2 pound chicken breast, 1 tablespoons coconut oil
- Carefully pour the coconut milk into the skillet then season with salt and pepper. Stir to incorporate.15 ounce can full-fat canned coconut milk, Salt and pepper
- Add the shrimp back into the skillet and let mixture simmer for 5 minutes until all the ingredients are cooked through.
- At the very end, stir in the spinach leaves and cook until wilted.2 cups loosely packed baby spinach leaves
- Serve hot.
Nutrition
Serving: 1 serving | Calories: 998 kcal | Carbohydrates: 40 g | Protein: 61 g | Fat: 77 g | Fiber: 6 g | Sugar: 10 g
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