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Keto Coconut Shrimp Curry

Keto Coconut Shrimp Curry

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Servings: 5
Course: Main Course
Cuisine: Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Marinade
  • 600 Grams Shrimp Peeled & Deveined.
  • Juice of 1 Lime
  • 2 Garlic Cloves Minced.
  • 2 Eggs Whisked.
  • 1 Tsp Ginger Paste
  • 1 Tsp Dried Fenugreek
  • 1 Tsp Hot Chili Powder
  • Salt To Taste.
  • 1 Hanful of Fresh Cilantro
Curry
  • 4 Tbsp Olive Oil
  • 50 Grams Red Onion Diced. About Half an Onion.
  • 200 Grams Tomatoes Diced. About 1-2 Tomatoes.
  • 2 Tbsp Tomato Paste
  • 1 Tsp Cumin
  • 1/2 Tsp Tumeric
  • 1 Tsp Garam Masala
  • Salt To Taste.
  • Pepper To Taste.
  • 1 Can Coconut Milk 400 ml.
  • Cilantro Garnish.

Method
 

  1. Combine all of the ingredients for the shrimp marinade. Allow shrimp to marinate for minimum 30 minutes.
  2. In a large deep skillet heat olive oil over medium high heat.
  3. Sauté shrimp for 2-3 minutes per side. Remove once cooked.
  4. In the same pan add the diced onion. Sauté for about 5 minutes.
  5. Add diced tomatoes and cook for another 2 minutes.
  6. Stir in tomato paste, cumin, tumeric, garam masala, salt and pepper. Cook for another 2 minutes.
  7. Add 1 can of coconut milk and simmer for 5-10 minutes to allow the flavors to combine.
  8. Add shrimp back into the curry and continue simmering for another 5 minutes to allow the shrimp to cook through.
  9. Serve with cauliflower rice or a keto-friendly wrap.
  10. Enjoy!

Notes

Nutrition Information (5 Servings):
400 Calories 
8.1g Carbohydrates 
1.3g Fiber
26g Fat
34.5g Protein
Net Carbs: 6.8g / Serving