Low Carb Prawn Gravy
Dive into the bold and creamy flavors of this Low Carb Prawn Gravy, a delectable seafood dish that’s perfect for a healthy yet indulgent meal. Tender prawns are simmered to perfection in a rich, coconut milk-based curry infused with warming spices like turmeric, paprika, and curry powder, creating a mouthwatering combination that’s both comforting and nutritious. This recipe skips heavy carbs, focusing on wholesome ingredients like tomato puree, fresh garlic, and chopped coriander for a naturally flavorful dish. Ready in just 35 minutes, this prawn gravy pairs beautifully with cauliflower rice or zucchini noodles for a low-carb dinner that feels truly satisfying. Perfect for seafood lovers and anyone looking for a quick, flavorful meal without compromising on health.
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Recipe Information
Ingredients
- 500 grams Raw prawns (peeled and deveined)
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 120 grams Tomato puree
- 200 ml Coconut milk
- 1 tablespoon Curry powder
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoon Lemon juice
Instructions
Begin by prepping the prawns; ensure they are peeled and deveined. Rinse them under cold water and pat them dry with a paper towel.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet, cooking until they become translucent, about 3-4 minutes.
Stir in the minced garlic, and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
Add the tomato puree to the onion and garlic, and cook for about 5 minutes until the mixture slightly thickens and the raw tomato scent disappears.
Pour in the coconut milk, and stir well to incorporate. Allow the mixture to come to a gentle simmer.
Add the curry powder, ground turmeric, paprika, salt, and black pepper, stirring everything together until mixed evenly.
Introduce the prawns to the skillet, making sure they are submerged in the gravy. Cook the prawns for about 5-6 minutes until they turn pink and opaque.
Stir in the lemon juice and fresh coriander leaves, reserving a few leaves for garnishing.
Simmer for another minute, then remove from heat. The gravy should be slightly thick and aromatic.
Transfer the prawn gravy to a serving bowl, garnish with the reserved coriander leaves, and serve hot.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 5211 mg | 227% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 25.5 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2324 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
