Keto Shrimp and Coconut Curry Recipe

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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

  1. Season the shrimp with salt, black pepper, and cayenne powder. Set Aside.
  2. Sauté garlic, ginger, and onions in coconut oil for about 2-3 minutes.
  3. Add the coconut milk, cumin, curry, and cinnamon powder and cook for about 5 minutes.
  4. Add the marinated shrimp.
  5. Cook for about 10 minutes or until the shrimp is done.
  6. If the soup gets too thick, slowly add about ¼ cup of water until desired consistency.
  7. Season with salt to taste.
  8. Serve over cauliflower rice and top with parsley (or cilantro).

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.

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