One Pan Paleo Coconut Shrimp Bowls

Thank goodness for weekends. All weekends. They're laid back. They're exciting. They're creamy. They're delici--oh. Wait. That's these coconut bowls. Which are pretty amazing too. Just about like weekends. 

On Saturday mornings I don't even look at the clock when I wake up, because It doesn't matter. Thats part of what's great about Saturdays. A pot of tea (peppermint, because there's no reason for caffeine), and a good book, I make the recliner my home until the rest of the world seems to be moving.

This weekend, we went for a bike ride, the sort of bike ride that enchants you with views and fresh air and perfect weather until you can actually hear yourself saying "Fall is so magical," in a half sigh. And you can just soak it up, because there's no where else to be. You can ride home, and stir together this one-pan lunch with a new wooden spoon because it's the weekend and there's no rush. This is everything there is today, and that's absolutely great.  

This recipe, which requires only one pan and one wooden spoon, is the perfect laid back meal. It comes together quickly, so if you were in a rush, you could make it happen, but on the weekends there's no reason for that, so you may as well enjoy the simplicity of it. What makes it good? Well, there's the shrimp, seared with garlic and ginger, that make this meal feel "special" even though it comes together in a matter of minutes, and make it feel weekend-appropriate. Then there's the veggies, cooked until they're brightly colored and still a tad crisp, but mostly, it's about the coconut sauce. Coconut and red chili flakes go together like peanut butter and jelly--they're totally different, but in one bite, it becomes something better! 

What are your favorite weekend meals? 

One Pan Coconut Shrimp Bowls

1 tablespoon coconut oil

3 cloves garlic

1 tablespoon minced fresh ginger

1/2 small white onion, diced

1 pound peeled raw shrimp

1 orange bell pepper, sliced

1 small globe eggplant, cubed

1/2 cup chopped asparagus

1 tablespoon Worcestershire Sauce  (I use this as a mild alternative to fish sauce)

1 tablespoon ground hot red chilies (more if you like your food HOT less if you prefer it mild).

2 teaspoons salt

1/2 cup canned coconut milk

1/2 cup bone broth

Cilantro for garnishing

 

1. In a large skillet or wok, heat the coconut oil over medium heat. Add the garlic, ginger, and onion. Sauté for 2-3 minutes, then add the shrimp. Stir occasionally. 

2. Once the onions are translucent and the garlic is beginning to turn golden, add the chopped vegetables: bell pepper, eggplant, and asparagus. Cover pan, and reduce heat to medium-low. Stir occasionally.

3. Once the eggplant is soft (10-15 minutes), douse the pan with the Worcestershire sauce, sprinkle in the salt and ground red chilies. Pour in the broth and the coconut milk, and stir until everything is coated in the coconut sauce. 

4. Serve warm, topped with minced cilantro, and extra red chili flakes if you're a heat lover.