Coconut Curry Shrimp

Recipe makes 4 servings

Ingredients:

1 lb raw shrimp, peeled and deveined (450 g)
1 tbsp coconut oil (15 ml)
1 small onion, finely diced (80 g)
2 garlic cloves, minced
1 tsp fresh ginger, grated
1½ tsp curry powder
½ tsp ground turmeric
¼ tsp chili flakes (optional)
1 cup full-fat coconut milk (240 ml)
½ cup chicken or vegetable broth (120 ml)
½ cup cherry tomatoes, halved (75 g)
1 Tbsp fresh lime juice
Salt and black pepper, to taste
Fresh cilantro, to garnish

Instructions:

Heat the oil in a wide skillet over medium heat and cook the onion for about 3–4 minutes, until soft and translucent.

Add the garlic and ginger and cook for 30 seconds, just until fragrant.

Stir in the curry powder, turmeric, and chili flakes. Cook for a minute, stirring constantly to release the aroma.

Pour in the coconut milk and broth. Bring to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.

Add the shrimp and cherry tomatoes and cook for 3–4 minutes, turning once, until the shrimp are just opaque and tender.

Stir in the fresh lime juice and season with salt and pepper to taste. Serve warm, garnished with fresh cilantro.

Nutritional breakdown per serving. Recipe makes 4 servings

285 Calories
24g Protein
20g Fat
2g Fiber
6g Total Carbs
4g NET Carbs