Coconut Curry Shrimp

Coconut Curry Shrimp is a delightful blend of succulent shrimp simmered in rich coconut milk and fragrant spices, creating a dish that's both comforting and exotic. This Keto-friendly recipe brings a taste of the tropics to your lunch table while keeping carbs low and flavor high.

Ingredients

• Shrimp - 300 grams, peeled and deveined
• Coconut milk - 200 ml (1 cup)
• Coconut oil - 2 tablespoons
• Red curry paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Bell pepper - 1 medium, thinly sliced
• Zucchini - 1 medium, diced
• Lime juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat coconut oil in a large skillet over medium heat.
2. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
3. Stir in the red curry paste and cook for another minute, mixing well.
4. Add the sliced bell pepper and diced zucchini, cooking for 5-7 minutes until softened.
5. Pour in the coconut milk, stirring to combine, and bring to a simmer.
6. Add the shrimp to the skillet, cooking for 5-7 minutes until they turn pink and opaque.
7. Season with lime juice, salt, and black pepper, adjusting to taste.
8. Remove from heat and garnish with chopped cilantro before serving.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

• Rich in healthy fats from coconut milk, promoting heart health.
• High in protein from shrimp, supporting muscle maintenance and repair.

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