Description
This keto Sri Lankan prawn curry recipe is a must for all of you shrimp fans out there.
Ingredients
- 2 Tablespoons (30 ml) of coconut oil, to cook with
- 1/2 medium onion, chopped
- 1 chili pepper, seeds removed and finely diced (optional)
- 3 cloves of garlic, minced or finely diced
- 1 Tablespoon (7 g) of curry powder
- 1 teaspoon (2 g) of ginger powder
- 1 teaspoon (2 g) of cumin powder
- 1 cup (240 ml) of coconut milk (from a can)
- 1/2 lb of shrimp (225 g), peeled and deveined, defrosted if frozen
- 1 Tablespoon (1 g) of fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions
- In a large skillet, melt the coconut oil over medium-high heat. Add the onion, optional chili pepper, and garlic to the skillet and sauté until the onion is translucent about 4 to 5 minutes.
- Add the curry powder, ginger, and cumin to the skillet and sauté for about 30 seconds.
- Add the coconut milk to the skillet and reduce the heat to a simmer.
- Add the shrimp to the skillet and continue to simmer until the shrimp are cooked through about 3 to 5 minutes. Season with salt and pepper, to taste.
- Divide the shrimp curry between 2 plates and garnish with fresh cilantro. Serve with coconut rice.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
Nutrition
- Calories: 469
- Sugar: 2 g
- Fat: 39 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 24 g