Coconut Curry Shrimp

Cooking 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!

Ingredients
 1 tbsp coconut oil
 ½ medium yellow onion, chopped
 2 garlic cloves, minced
 1 tbsp ginger, minced or grated
 1 tbsp curry powder
 ¼ tsp sea salt
 1 cup canned coconut milk
 2 cups broccoli florets
 12 oz shrimp (raw, deveined, peeled, and tails removed)
 ½ lime (optional)

Directions
1

Heat the coconut oil over medium heat. Add the onion and cook for 3 to 5 minutes or until the onion has softened.

2

Add the garlic, ginger, and curry powder and cook for another minute. Stir in the coconut milk.

3

Bring the sauce to simmer then add the broccoli. Cook for 6 to 8 minutes or until the broccoli is fork tender.

4

Add in the shrimp and cook for 3 to 4 minutes more until the shrimp are opaque and cooked through.

5

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!