Keto-Friendly Indian Dinner: Spicy Coconut Shrimp Curry with Cauliflower Rice

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined 2 cups cauliflower rice 1 cup full
• fat coconut milk 1 small onion, finely chopped 2 cloves garlic, minced 1
• inch piece ginger, grated 1 tablespoon ghee or coconut oil 1 tablespoon curry powder 1 teaspoon ground turmeric 1/2 teaspoon ground cayenne pepper (optional) 1/2 teaspoon salt, or to taste Freshly ground black pepper, to taste Handful of fresh cilantro, chopped for garnish 1 lime, wedged for serving

Instructions

1. In a large skillet, heat the ghee or coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing until softened and fragrant, about 2 3 minutes.
2. Stir in the curry powder, turmeric, cayenne pepper (if using), salt, and black pepper, cooking for another minute to release the flavors.
3. Add the coconut milk to the skillet and bring it to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
4. Add the shrimp to the skillet and cook until they turn pink and opaque, about 4 5 minutes. Stir occasionally to ensure even cooking.
5. In a separate pan, heat a small amount of ghee or coconut oil over medium heat. Sauté the cauliflower rice for 4 5 minutes, or until tender but not mushy. Season with salt and black pepper to taste.
6. To serve, divide the cauliflower rice among two bowls, top with the shrimp curry, garnish with fresh cilantro, and serve with lime wedges on the side.

Chef’s Insight

Use freshly ground spices for the most intense flavor.

Notes

Adjust the level of heat to your preference by adding or reducing cayenne pepper.