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Keto Shrimp Curry Recipe


This keto shrimp curry goes heavy on the flavor, but light on the carbs. While chicken is a great option for curry, I love how shrimp is able to absorb the flavor and fit seamlessly into the dish. They may be a bit higher in protein, but that can be easily balanced out throughout the day. The sauce is complex with a slight spice that is sure to please when served over your favorite cauliflower rice.

Cook time: 30 minutes


Servings: 6

Macros per serving

Calories: 294

Fat: 15g

Protein: 32g - It's shrimp, they're pretty high protein

Net Carbs: 5g

  • Total Carbs: 6g

  • Fiber: 1g

Ingredients:

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Let's Do This!

  1. In a small bowl, combine the salt, black pepper, red pepper, white pepper, garlic powder, and onion powder.

  2. In a medium sized mixing bowl, coat the shrimp with the seasoning mixture by sprinkling it over the shrimp, then tossing to coat. Set aside.

  3. In a large saucepan over medium heat, bring the olive oil up to temperature.

  4. Add the onion and garlic and stir until the onion is translucent. About 3 minutes.

  5. Add the remaining spices and coconut milk. Stir to break up any clumps.

  6. Allow the mixture to come to a simmer before adding the seasoned shrimp. Be sure to pour all of the juices in as well.

  7. Stir the shrimp into the sauce and allow them to cook completely; 10-15 minutes.

  8. Serve over your favorite cauliflower rice and enjoy!

How We Did It!


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