Coconut Curry Shrimp

This Coconut Curry Shrimp dish features succulent shrimp simmered in a creamy coconut curry sauce, infused with aromatic spices for a delightful low-carb meal. Perfect for a quick and satisfying lunch, it's both flavorful and nutritious.

Ingredients

• Shrimp, peeled and deveined - 300 grams
• Coconut milk - 200 ml
• Curry powder - 2 tablespoons
• Garlic, minced - 2 cloves
• Ginger, minced - 1 tablespoon
• Bell pepper, sliced - 1 medium (about 150 grams)
• Zucchini, sliced - 1 medium (about 200 grams)
• Coconut oil - 1 tablespoon
• Soy sauce (low sodium) - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro, chopped - for garnish

Steps

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Stir in the curry powder and cook for another minute to release the flavors.
4. Add the sliced bell pepper and zucchini to the skillet, stirring well. Cook for about 5 minutes until they begin to soften.
5. Pour in the coconut milk and soy sauce, stirring to combine. Bring the mixture to a gentle simmer.
6. Add the shrimp to the skillet, cooking for 5-7 minutes until they turn pink and opaque.
7. Season with salt and black pepper to taste. Simmer for another 2 minutes to meld the flavors.
8. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 220 mg
• Total Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Coconut milk provides healthy fats and promotes heart health.

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