World · Keto
Coconut Curry Shrimp
Plump shrimp in a fragrant coconut curry sauce with bell peppers and fresh basil.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
8g Net carbs
26g Protein
22g Fat
340 Calories
Per serving
Ingredients
- 1.5 lbs (680g) Large shrimp
- 1 can (400ml) Coconut milk
- 2 tbsp Red curry paste
- 1 medium Bell pepper, sliced
- 1 tbsp Fish sauce
- 1 tbsp Lime juice
- 1/4 cup Fresh basil
- 1 tbsp Coconut oil
Method
- Heat coconut oil. Sauté curry paste 1 minute.
- Add coconut milk and bell pepper. Simmer 5 minutes.
- Add shrimp, cook 4-5 minutes until pink.
- Stir in fish sauce and lime juice.
- Garnish with fresh basil.
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