30-Minute Shrimp Keto Curry Recipe
This curry only takes half an hour to pull together and is full of flavor and somehow manages to be both light and comforting at the same time. I love how it takes less time to make this than to get Indian take-out.
Author: Prep Time: 10 Cook Time: 20 Total Time: 30 minutes Yield: 4 1x Category: Main Dish Cuisine: Indian Scale 1x 2x 3x Ingredients For the shrimp 1 tbsp coconut oil 1 small onion chopped 2 cloves garlic, minced 1 lb frozen large shrimp, peeled and deveined Salt and pepper to taste 2 tbsp lemon juice For the curry sauce 1 can coconut milk * 3 tsp yellow curry powder * Salt and pepper to taste 1 tsp turmeric ¼ cup vegetable broth 2 medium tomatoes, diced Parsley for garnishing Cooked cauliflower rice for serving Instructions Heat coconut oil in a large pan and cook onion and garlic until fragrant and transparent, about 3 minutes. Add shrimp and cook through just until pink. Remove pan from heat and set aside. Add coconut milk, curry powder, salt and pepper and turmeric into a medium-sized sauce pan. Heat over medium-high and whisk until it simmers. Add vegetable broth and diced tomatoes. Mix for about 4-5 minutes. Pour curry onto cooked shrimp and serve over cauliflower rice. Garnish with parsley and enjoy!
Keywords: Easy, Fast, Inexpensive