Keto Vietnamese Coconut Curry Shrimp with Crispy Lotus Root (Cà Chua Tom Vua Dừa) Recipe

Allergens

Shrimp, Fish sauce

Ingredients

• 8 oz shrimp, peeled and deveined 1/2 cup lotus root, thinly sliced and fried 1 can (13.5 oz) full
• fat coconut milk 1 tbsp red curry paste 2 tsp fish sauce 1/2 tsp salt 1/4 tsp black pepper 1/4 cup fresh cilantro, chopped 1 lime, juiced 2 cups mixed vegetables (bell peppers, zucchini, carrots), julienned 2 tbsp olive oil

Instructions

1. In a large pan, heat olive oil over medium high heat. Add shrimp and cook until pink, about 2 minutes per side. Remove from the pan and set aside.
2. In the same pan, add red curry paste and cook for 1 minute.
3. Pour in coconut milk, fish sauce, salt, and black pepper. Stir well to combine.
4. Add mixed vegetables and fried lotus root slices. Cook until vegetables are tender, about 5 minutes.
5. Return shrimp to the pan and cook for another 2 minutes.
6. Remove from heat and stir in lime juice and cilantro. Serve immediately.

Chef’s Insight

Balance flavors and textures for an unforgettable dish.

Notes

This recipe is suitable for a keto diet due to its low carb content and high-fat ingredients.