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Keto Shrimp Coconut Curry
Keto Shrimp Coconut Curry

Keto Shrimp Coconut Curry
Keto Shrimp Coconut Curry
Source
Ingredients:
1
Servings
  • 1
    lb
     (450 g) shrimp, peeled and deveined
  • 1
    item
     can (13.5 oz) full-fat coconut milk
  • 2
    tbsp
     coconut oil
  • 1
    item
     onion, finely chopped
  • 3
    item
     garlic cloves, minced
  • 1
    tbsp
     fresh ginger, grated
  • 1
    tbsp
     curry powder
  • 1
    tsp
     turmeric powder
  • 1
    item
     red chili pepper, sliced (optional for heat)
  • 1
    tbsp
     fish sauce
  • 1
    item
     juice of 1 lime
  • 1
    item
     fresh cilantro, chopped (for garnish)
  • 1
    item
     salt and pepper to taste
Keto Shrimp Coconut Curry
Instructions:
  1. Prepare the Shrimp: Season the shrimp with a pinch of salt and set aside.
  2. Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic, ginger, and chili pepper, cooking for another minute until fragrant.
  3. Add Spices: Stir in the curry powder and turmeric, allowing them to bloom in the hot oil for about 30 seconds to release their flavors.
  4. Pour in Coconut Milk: Add the coconut milk, stirring well to combine with the spices and aromatics. Bring the mixture to a gentle simmer.
  5. Season the Curry: Add fish sauce, lime juice, salt, and pepper to taste. Simmer the curry base for 5-7 minutes, allowing the flavors to meld.
  6. Cook the Shrimp: Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 3-4 minutes, or until the shrimp are opaque and cooked through.
  7. Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve the curry hot, optionally with cauliflower rice or steamed vegetables.
  • 1
    lb
     (450 g) shrimp, peeled and deveined
  • 1
    item
     can (13.5 oz) full-fat coconut milk
  • 2
    tbsp
     coconut oil
  • 1
    item
     onion, finely chopped
  • 3
    item
     garlic cloves, minced
  • 1
    tbsp
     fresh ginger, grated
  • 1
    tbsp
     curry powder
  • 1
    tsp
     turmeric powder
  • 1
    item
     red chili pepper, sliced (optional for heat)
  • 1
    tbsp
     fish sauce
  • 1
    item
     juice of 1 lime
  • 1
    item
     fresh cilantro, chopped (for garnish)
  • 1
    item
     salt and pepper to taste
1
Servings
0

Prepare the Shrimp: Season the shrimp with a pinch of salt and set aside.

Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic, ginger, and chili pepper, cooking for another minute until fragrant.

Add Spices: Stir in the curry powder and turmeric, allowing them to bloom in the hot oil for about 30 seconds to release their flavors.

Pour in Coconut Milk: Add the coconut milk, stirring well to combine with the spices and aromatics. Bring the mixture to a gentle simmer.

Season the Curry: Add fish sauce, lime juice, salt, and pepper to taste. Simmer the curry base for 5-7 minutes, allowing the flavors to meld.

Cook the Shrimp: Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 3-4 minutes, or until the shrimp are opaque and cooked through.

Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve the curry hot, optionally with cauliflower rice or steamed vegetables.

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