Keto Thai Red Curry Shrimp Stir-Fry

Ingredients

• 1 lb Shrimp
• 2 cups Broccoli Florets
• 1 medium Red Bell Pepper
• 2 tbsp Thai Red Curry Paste
• 3 tbsp Coconut Aminos
• 1 tbsp Lime Juice
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tbsp Coconut Oil

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat. Add the 1 tbsp of coconut oil and heat until it shimmers, about 1 minute. This is approximately 375°F (190°C).
2. 2Add the 1 tsp of ginger and 2 cloves of garlic to the hot oil. Stir constantly for 30 seconds until they smell fragrant, being careful not to burn them.
3. 3Add the 1 lb of shrimp to the skillet. Cook, stirring occasionally, for 2-3 minutes, or until the shrimp turn pink and opaque. The internal temperature should reach 145°F (63°C).
4. 4Add the 2 cups of broccoli florets and the 1 medium red bell pepper, cut into 1-inch pieces, to the skillet. Stir-fry with the shrimp for 5 minutes, until the vegetables are starting to become tender.
5. 5Stir in the 2 tbsp of Thai red curry paste, 3 tbsp of coconut aminos, and 1 tbsp of lime juice. Mix well to coat all the ingredients.
6. 6Continue to cook for another 2-3 minutes, stirring frequently, until the vegetables are tender-crisp and the sauce has thickened slightly. Serve immediately.

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