This Coconut Curry Shrimp recipe is perfect for those following a keto diet who are looking for flavorful Asian-inspired dishes. The dish is made with shrimp, coconut oil, garlic, ginger, coconut milk, chicken broth, curry powder, turmeric, cayenne pepper, fish sauce, lime juice, and cilantro. The recipe is easy to make, and the shrimp only takes 4-5 minutes to cook. The dish can be served over rice cauliflower, zucchini noodles, or shirataki noodles. Some tips for making this dish include not overcooking the shrimp, using fresh shrimp whenever possible, and adjusting the amount of cayenne pepper to your liking.

Keto-Friendly Asian Twist: Coconut Curry Shrimp Recipe

If you’re following a keto diet, finding delicious and healthy meal options can be challenging, especially when it comes to Asian cuisine. However, with this Coconut Curry Shrimp Recipe, you can enjoy a flavorful Asian-inspired dish while staying within your keto dietary restrictions.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can of coconut milk
• 1/4 cup chicken broth
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• Salt and pepper to taste

Directions:

1. Start by peeling and deveining your shrimp. Rinse them under cold water and set them aside.
2. In a large saucepan, heat the coconut oil over medium-high heat. Add the minced garlic and grated ginger to the pan, cooking for about 2 minutes until fragrant.
3. Add the can of coconut milk and chicken broth to the pan. Stirring continuously, bring the mixture to a simmer.
4. Reduce the heat to low-medium, then add the curry powder, turmeric, and cayenne pepper to the pan. Mix everything together thoroughly.
5. Add the peeled and deveined shrimp into the saucepan, stir and let them cook for about 4 to 5 minutes, or until they turn pink.
6. Stir in the fish sauce, lime juice, and chopped cilantro. Season with salt and pepper to taste.
7. Allow your Coconut Curry Shrimp to simmer for an additional 3 to 5 minutes, or until the sauce has thickened and the flavors have melded together.
8. Remove the saucepan from heat and let it rest for 2 to 3 minutes before serving.
9. Bon Appetit! Serve your Keto-Friendly Coconut Curry Shrimp over your preferred base, such as rice cauliflower, zucchini noodles, or shirataki noodles.

Tips:

• If you prefer a thicker sauce, try adding a tablespoon of coconut flour or xanthan gum.
• Use fresh shrimp that has been cleaned and deveined whenever possible.
• Don’t overcook your shrimp; it can become rubbery and tough when overcooked.
• Feel free to adjust the amount of cayenne pepper to your desired level of spiciness.
• Want to make it a bit more authentic? Use Thai basil instead of cilantro for a more traditional flavor.
• If you’re not a fan of shrimp, try substituting it with chicken, beef, or tofu.
• For some extra flavor, sauté the shrimp in the coconut oil with some salt and pepper for 2 to 3 minutes before adding it to the sauce.

Enjoy your Keto-Friendly Asian Twist: Coconut Curry Shrimp Recipe as a part of your balanced keto diet, and let its flavorful taste transport you to the streets of Thailand!