Coconut Curry Shrimp
ChefRhonda PlataDifficultyBeginnerCooking your own Thai food at home may sound difficult but that's not the case--it all comes down to the curry and it's actually simple to make. With only six easy-to-find ingredients, you'll be able to whip up your own home-made coconut curry sauce which makes a delicious addition to shrimp and broccoli. The best part is you can enjoy all of the flavors of typical Thai food while adhering to your keto macros!
Servings 2
Serving size 9 ounces
Net Carbs
- Amount Per Serving
- Calories 479
- % Daily Value *
- Total Fat 30g39%
- Cholesterol 274mg92%
- Protein 39g
- Total Carbohydrate 16g6%
- Dietary Fiber 5g18%
- Total Sugars 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat the coconut oil over medium heat. Add the onion and cook for 3 to 5 minutes or until the onion has softened.
Add the garlic, ginger, and curry powder and cook for another minute. Stir in the coconut milk.
Bring the sauce to simmer then add the broccoli. Cook for 6 to 8 minutes or until the broccoli is fork tender.
Add in the shrimp and cook for 3 to 4 minutes more until the shrimp are opaque and cooked through.
Remove the pot from the heat and stir in the lime juice (if using) and season with additional salt if needed. Divide between plates or bowls and enjoy!
Ingredients
Ingredients
Directions
Directions
Heat the coconut oil over medium heat. Add the onion and cook for 3 to 5 minutes or until the onion has softened.
Add the garlic, ginger, and curry powder and cook for another minute. Stir in the coconut milk.
Bring the sauce to simmer then add the broccoli. Cook for 6 to 8 minutes or until the broccoli is fork tender.
Add in the shrimp and cook for 3 to 4 minutes more until the shrimp are opaque and cooked through.
Remove the pot from the heat and stir in the lime juice (if using) and season with additional salt if needed. Divide between plates or bowls and enjoy!
Notes
