“Delightful Keto Indian Lunch: Spicy Shrimp Curry and Cauliflower Rice”

Allergens

Shellfish (Shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 cup coconut milk
• 1 medium onion, finely chopped
• 2 tomatoes, diced
• 3 tbsp ghee or oil for cooking
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pan or wok, heat the ghee or oil over medium heat.
2. Add the cumin seeds and let them sizzle for 30 seconds.
3. Add the chopped onions and cook until they turn golden brown.
4. Stir in the grated ginger and minced garlic, and sauté for another minute.
5. Add the turmeric powder, coriander powder, red chili powder, and salt, stirring well to combine with the other ingredients.
6. Pour in the diced tomatoes and cook until they soften and form a paste.
7. Add the coconut milk to the mixture, stirring continuously to ensure it is evenly distributed.
8. Gently fold in the shrimp, making sure they are fully coated with the spices.
9. Cover the pan and cook for about 5 6 minutes, until the shrimp turn pink and opaque.
10. In a separate pan, cook the cauliflower rice according to package instructions or by sautéing it in ghee or oil with salt to taste for about 5 minutes.
11. Serve the Spicy Shrimp Curry on top of the Cauliflower Rice, garnishing with fresh cilantro.

Chef’s Insight

The key to this dish is the perfect balance of spices, which create a harmonious symphony of flavors that will leave you craving more.

Notes

To ensure the best flavor and texture, use fresh ingredients and avoid overcooking the shrimp.