Coconut Curry Shrimp

Coconut Curry Shrimp is a vibrant and aromatic dish that marries succulent shrimp with a rich coconut curry sauce, perfect for a low-carb Thai brunch. This delightful meal is not only satisfying but also bursting with flavors that transport you to a tropical paradise.

Ingredients

• Shrimp - 300 grams, peeled and deveined
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Lime juice - 1 tablespoon
• Fish sauce - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, spiralized
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
3. Stir in the red curry paste and cook for another minute to combine the flavors.
4. Pour in coconut milk and bring to a gentle simmer.
5. Add the sliced bell pepper and spiralized zucchini, cooking for about 5 minutes until slightly tender.
6. Add the shrimp, fish sauce, and lime juice, cooking for an additional 5-7 minutes until the shrimp are pink and cooked through.
7. Season with salt to taste and stir in chopped cilantro just before serving.
8. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

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

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