• 3 tbsp coconut oil, divided
  • ½ lb raw peeled and deveined shrimp, patted dry
  • Black pepper, to taste
  • 2 shallots, minced
  • 2 bell peppers, sliced
  • 1 cup broccoli florets
  • 2 garlic cloves, minced
  • 1 tsp ginger
  • 4 tbsp salt-free red curry paste
  • 2 cans of full-fat coconut milk
  • 2 zucchini, spiralized
  • Scallions and cilantro, for garnish
  1. Warm 2 tablespoons of coconut oil in large skillet over medium heat. Add the shrimp and cook until opaque and pink on both sides. Sprinkle with black pepper and set aside.
  2. Pour the remaining tablespoon of coconut oil in the skillet. Add the shallots, bell peppers, and broccoli florets and cook until soft, about 5 minutes.
  3. Add in the garlic, ginger and red curry paste and cook until fragrant. Pour in the coconut milk and bring to a boil.
  4. Add the zucchini noodles cook for 1-2 minutes, until tender-crisp. Stir in the cooked shrimp and add the lime juice.
  5. Garnish with scallions and cilantro. Serve immediately.