“Delightful Coconut Shrimp Curry – A Keto-Friendly Indian Snack for the Ultimate Taste Adventure!”

Allergens

Shellfish (Shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened coconut milk
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 tablespoon ghee or coconut oil
• 1/4 cup chopped fresh cilantro
• Salt, to taste
• Freshly ground black pepper, to taste
• Lime wedges, for serving (optional)

Instructions

1. In a large skillet, heat the ghee or coconut oil over medium heat. Add the onion and sauté until softened and translucent, about 3 minutes.
2. Stir in the garlic and ginger, and cook for another minute.
3. Add the turmeric, cumin, coriander, cinnamon, cardamom, and cloves, stirring to combine well. Cook for about 1 minute until fragrant.
4. Pour in the coconut milk and bring to a simmer. Season with salt and pepper to taste.
5. Add the shrimp to the skillet, stir gently to coat them with the sauce, and cook until they turn pink and opaque, about 3 4 minutes.
6. Remove from heat, and garnish with chopped cilantro. Serve immediately with lime wedges, if desired.

Chef’s Insight

This recipe is perfect for those following a keto diet or looking for a lower-carb Indian snack option.

Notes

This dish is perfect for entertaining, as it can be prepared ahead of time and reheated when needed.