Serves 4


  • 1 tablespoon coconut oil
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 cup green bell pepper, chopped
  • 6 ounce can tomato paste
  • 2 bay leaves, crushed
  • 1/2 teaspoon fish sauce
  • 1 dash Tabasco
  • 1 pound wild-caught shrimp, peeled and deveined
  • Salt and pepper to taste
  • 2 cups cooked brown rice


  1. In a skillet, heat the oil over medium heat.
  2. Sauté celery, onion, and bell pepper for 3 minutes, or until the are tender-crisp.
  3. Add the tomato paste, bay leaves, fish sauce, Tabasco, and a couple of tablespoons of water.
  4. Simmer, covered, for about 15 minutes, stirring occasionally.
  5. Add the shrimp and cook for a further 3-5 minutes, or until pink and cooked through.
  6. Add salt and pepper to taste.
  7. Place on top of a bed of brown rice.
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