Tropical Curry Coconut Shrimp Diabetic
Embark on a flavorful journey with this Tropical Curry Coconut Shrimp recipe, specially designed to be diabetes-friendly without compromising on taste. This vibrant dish combines succulent shrimp, creamy light coconut milk, fragrant curry powder, and a medley of fresh vegetables like bell pepper, zucchini, and carrot for a nutrient-packed meal. Juicy pineapple chunks add a touch of natural sweetness, while lime juice and cilantro provide a refreshing finish. Perfectly balanced and low in carbs, this dish is served over optional cauliflower rice for a wholesome, guilt-free experience. Quick and easy to prepare in just 35 minutes, this is the ultimate healthy twist on a tropical classic!
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled and deveined)
- 1 cup Coconut milk (unsweetened, light)
- 1 tbsp Curry powder
- 1 tsp Ginger (fresh, grated)
- 3 cloves Garlic (minced)
- 1 tbsp Olive oil
- 1 medium Red bell pepper (sliced thin)
- 1 medium Zucchini (sliced into half-moons)
- 1 medium Carrot (julienned or thinly sliced)
- 1 cup Pineapple chunks (fresh or unsweetened canned, drained)
- 1 tbsp Lime juice (fresh)
- 2 tbsp Cilantro (chopped)
- 1 tsp Low-sodium soy sauce or tamari
- 0.25 tsp Red pepper flakes (optional, for heat)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 cups Cauliflower rice (optional, for serving)
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1 minute, until fragrant.
Stir in the curry powder, allowing it to toast slightly for 30 seconds to release its aroma.
Add the red bell pepper, zucchini, and carrot to the skillet. Cook for 3-4 minutes, until the vegetables start to soften.
Pour in the light coconut milk and stir well to combine with the spices and vegetables.
Add the pineapple chunks, lime juice, low-sodium soy sauce, salt, black pepper, and red pepper flakes (if using). Simmer for 5 minutes.
Carefully add the shrimp to the skillet, nestling them into the curry mixture. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
Taste the curry and adjust seasoning if needed. Turn off the heat.
Garnish the dish with fresh cilantro before serving.
Serve hot over cauliflower rice for a low-carb option or enjoy it on its own as a satisfying meal.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 49.0 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3839 mg | 82% | |
*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.
