Servings: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Ingredients
- 1 pound Jumbo shrimp – deveined and shelled
- 1 tbsp Coconut oil
- 1 cup Coconut milk
- ½ tsp Ginger
- 1 tsp Curry powder
- ½ Onion – chopped
- 1 clove Garlic – minced
- ½ tsp Cinnamon powder
- ¼ tsp Ground cumin
- ½ tsp Cayenne pepper
- 1 tsp Black pepper
- ½ tsp Salt
- Parsley (or cilantro)
Instructions
- Season the shrimp with salt, black pepper, and cayenne powder. Set Aside.
- Sauté garlic, ginger, and onions in coconut oil for about 2-3 minutes.
- Add the coconut milk, cumin, curry, and cinnamon powder and cook for about 5 minutes.
- Add the marinated shrimp.
- Cook for about 10 minutes or until the shrimp is done.
- If the soup gets too thick, slowly add about ¼ cup of water until desired consistency.
- Season with salt to taste.
- Serve over cauliflower rice and top with parsley (or cilantro).
Other Keto Shrimp Recipes
Nutrition Facts
Calories: 237kcal
Carbohydrates: 3g
Fat: 13g
Saturated Fat: 3g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat: 0.2g
Sodium: 417mg
Potassium: 308mg
Protein: 28g
Fiber: 0.4g
Sugar: 1g
Vitamin A: 5IU
Vitamin C: 0.3mg
Calcium: 7mg
Iron: 0.2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Shrimp and Coconut Curry
Shrimp curry will be kept in the fridge for about 3 days when stored in an airtight container. Beyond this, it may be unsafe to eat and should be discarded. This date will be shortened if it is not kept airtight in the fridge.
