Low-Carb Coconut Shrimp Curry

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can full-fat coconut milk
• 1 tablespoon curry powder
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• Salt and pepper to taste
• 1 cup cauliflower rice (optional)

Instructions

1. Pat the shrimp dry and season lightly with salt and pepper.
2. Heat coconut oil in a large skillet over medium heat. Add onion and cook 3–4 minutes, until softened.
3. Add garlic, ginger, and curry powder. Stir for 30–60 seconds until fragrant.
4. Pour in the coconut milk and bring to a gentle simmer. Cook 5–6 minutes so the sauce thickens slightly.
5. Add the shrimp and simmer 3–5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Do not overcook.
6. Taste and adjust seasoning. Serve over cauliflower rice if using.

Nutrition per serving

Calories and macros are approximate per serving. Sugar values are approximate. Net carbs = total carbs minus fiber.

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