Servings: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 pound of Shrimp, peeled and deveined
- 2 tablespoons of Coconut oil
- 1 small Onion, chopped
- 2 cloves of Garlic, minced
- 1 tablespoon of Grated ginger
- 1 Red bell pepper, sliced
- 1 tablespoon of Yellow curry powder
- 1 teaspoon of Ground cumin
- 1 teaspoon of Ground coriander
- 1 can of Coconut milk
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add the onion, garlic, and ginger to the skillet and sauté for a few minutes until fragrant and slightly softened.
- Add the sliced red bell pepper to the skillet and cook for a few more minutes until the pepper has softened.
- Sprinkle the yellow curry powder, cumin, and coriander over the vegetables in the skillet and stir to combine.
- Pour in the can of coconut milk and bring the mixture to a simmer.
- Add the shrimp to the skillet for 3-5 minutes until they are pink and cooked.
- Season the curry with salt and pepper to taste.
- Serve the shrimp and coconut curry over cauliflower rice or another low-carb side dish.
- Garnish with chopped cilantro before serving.
- Enjoy your low-carb shrimp and coconut curry!
Nutrition Facts
Calories: 288 kcal
Total Fat: 19g
Saturated Fat: 15g
Total Carbohydrates: 9g
Dietary Fiber: 3g
Total Sugars: 3g
Protein: 21g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition 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 Low-Carb Shrimp and Coconut Curry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.