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:
(Ingredients can be purchased by clicking on the green link)
2 LBS Peeled, Deveined Raw Shrimp
1 teaspoon pink Himalayan sea salt
1 teaspoon ground black pepper
1/2 teaspoon ground red (cayenne) pepper
1/4 teaspoon ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon
1 1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1 teaspoon garlic, minced
1/2 medium onion, diced
1 can (13.6 FL OZ) unsweetened coconut milk
1 tablespoon olive oil
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Let's Do This!
In a small bowl, combine the salt, black pepper, red pepper, white pepper, garlic powder, and onion powder.
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.
In a large saucepan over medium heat, bring the olive oil up to temperature.
Add the onion and garlic and stir until the onion is translucent. About 3 minutes.
Add the remaining spices and coconut milk. Stir to break up any clumps.
Allow the mixture to come to a simmer before adding the seasoned shrimp. Be sure to pour all of the juices in as well.
Stir the shrimp into the sauce and allow them to cook completely; 10-15 minutes.
Serve over your favorite cauliflower rice and enjoy!