Name: 30-Minute Shrimp Keto Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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; 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

30-Minute Shrimp Keto Curry Recipe

This shrimp Keto 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: Rebecca Baron
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 4 1x

Scale

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!

Find it online: https://www.mynaturalfamily.com/shrimp-keto-curry/