Keto Coconut Curry Shrimp Recipe

Are you looking for a flavorful and satisfying meal that fits perfectly into your ketogenic diet? Look no further than this delicious recipe for Keto Coconut Curry Shrimp! This dish combines succulent shrimp with a rich and aromatic curry sauce made with coconut milk, ginger, and a blend of aromatic spices. The result is a delicious and satisfying meal that is both low in carbs and high in healthy fats. Perfect for a weeknight dinner or a special occasion, this dish is sure to be a hit with everyone at the table. You can serve this coconut curry shrimp over cauliflower rice or even zucchini noodles. So, get ready to add a little spice to your keto menu with this delicious Keto Coconut Curry Shrimp recipe!

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Keto Coconut Curry Shrimp

Looking for a delicious and easy-to-make keto-friendly dish? Look no further than this recipe for Keto Coconut Curry Shrimp! Made with succulent shrimp, flavorful coconut milk, and a blend of aromatic spices, this dish is sure to satisfy your cravings while keeping you on track with your low-carb diet. So why wait? Try this recipe today and enjoy a taste of the tropics!

Course Main Course

Cuisine Thai

Keyword curry, curry shrimp, keto, Keto Coconut Curry Shrimp

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Author Artificial Intelligence

Ingredients

• 1 lb. Shrimp peeled and deveined
• 1 tbsp. Coconut oil
• 1 Onion diced
• 2 Garlic cloves minced
• 1 tbsp. Ginger grated
• 1 Red bell pepper diced
• 1 cup Coconut milk
• 1 tbsp. Red curry paste
• 2 tbsp. Fish sauce
• 1 tbsp. Lime juice
• 2 cups Broccoli florets
• 2 tbsp. Fresh cilantro chopped

Instructions

• Heat the coconut oil in a large skillet over medium heat.
• Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
• Add the red bell pepper, and sauté for an additional 2-3 minutes.
• Stir in the coconut milk, curry paste, fish sauce, and lime juice. Bring to a simmer and cook for 5 minutes.
• Add the shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes.
• Stir in the broccoli florets and cook until tender, about 3-4 minutes.
• Serve the curry over cauliflower rice or zucchini noodles and garnish with fresh cilantro.