Low Carb Shrimp Curry
Dive into the irresistible flavors of this Low Carb Shrimp Curry, a wholesome and vibrant dish perfect for a quick and healthy dinner. Packed with tender, juicy shrimp simmered in a velvety coconut milk and curry sauce, this recipe is elevated with the aromatic notes of garlic, ginger, and turmeric. Fresh red bell peppers and zucchini bring a naturally sweet crunch, while a splash of lime juice and fish sauce adds a tantalizing tang. Ready in just 35 minutes from start to finish, this gluten-free, keto-friendly meal is a satisfying blend of bold spices and creamy textures. Garnished with fresh cilantro and perfect for serving as-is or alongside cauliflower rice, this dish is a flavorful way to enjoy a low-carb lifestyle without compromising on taste!
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Recipe Information
Ingredients
- 1 pound Shrimp
- 2 tablespoons Coconut oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 cup Canned coconut milk
- 0.5 cup Chicken broth
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 0.25 cup Fresh cilantro, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the shrimp. Rinse them under cold water, peel and devein if necessary, and set aside.
In a large skillet or saucepan, heat the coconut oil over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the curry powder and turmeric powder, stirring well to coat the onion, garlic, and ginger. Cook for about 1 minute to blend the flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the sliced red bell pepper and zucchini to the pan, stirring them into the sauce.
Allow the vegetables to cook for about 5 minutes until they start to soften.
Add the shrimp to the mixture, followed by the fish sauce and fresh lime juice. Stir well.
Season the curry with salt and black pepper, then cover and cook for 5-6 minutes, or until the shrimp are pink and cook through.
Once the shrimp is cooked, taste and adjust the seasoning if necessary.
Garnish with freshly chopped cilantro before serving.
Serve the shrimp curry hot, and enjoy a flavorful low carb meal!
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7858 mg | 342% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 23.1 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 460 mg | 35% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2578 mg | 55% | |
*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.
