Shrimp and Vegetable Curry

This Shrimp and Vegetable Curry is a vibrant, low-carb dish that combines succulent shrimp with a medley of fresh vegetables, all enveloped in a fragrant coconut curry sauce. Perfect for a quick and satisfying dinner, it's both healthy and packed with flavor.

Ingredients

• Shrimp - 200 grams, peeled and deveined
• Coconut oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Broccoli florets - 100 grams
• Coconut milk - 200 ml
• Curry powder - 1 tablespoon
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the coconut oil in a large skillet over medium heat.
2. Add minced garlic and ginger to the skillet, sautéing for about 1 minute until fragrant.
3. Add the sliced red bell pepper, zucchini, and broccoli florets to the skillet, cooking for 5-7 minutes until they begin to soften.
4. Stir in the shrimp and cook for an additional 3-4 minutes until they turn pink.
5. Pour in the coconut milk and add the curry powder, stirring to combine. Bring to a gentle simmer.
6. Add lime juice, and season with salt and black pepper to taste. Let the curry simmer for another 5 minutes.
7. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Contains a variety of vitamins and minerals from fresh vegetables.

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