Red Coconut Shrimp Curry
This delicious fast and easy red coconut shrimp curry recipe is perfect for the busy weeknight rotation. This healthy spicy dairy free recipe was inspired by the classic Thai red coconut curry dish and has lower than 10 net carbs and almost 50 grams of protein in each serving! Full of zesty and bold flavors, this healthy seafood recipe is an absolute delight for your taste buds. I like to pair this recipe with either cauliflower rice or forbidden rice. – Kara
Serves 4
Ingredients:
- 2 lbs jumbo shrimp, peeled and with the veins removed
- 1 tablespoon coconut oil
- 1 orange bell pepper & 1 green bell pepper, sliced into thin strips
- 4 scallions, thinly chopped
- 1/4 cup cilantro
- 4-6 cloves garlic, minced ( I prefer 6 cloves, but I love garlic — so adjust based on your preferences)
- 1/2 tsp crushed red pepper flakes
- 14.5 oz can diced tomatoes, drained
- 14 oz can light coconut milk
- 2 tbsp of Thai red curry paste
- 1 tbsp. of fish sauce
Directions:
In a medium pot, heat oil on low. Add the peppers, minced garlic, white parts of the scallions and sauté until soft.
Add scallion green parts, 1/4 cup cilantro, red pepper flakes and tomatoes.
Once fragrant (about a minute) add the fish sauce, the shrimp and red curry paste.
Stir to make sure the curry past coats everything in the pot.
Then add the coconut milk and let it simmer on low about 8 minutes.
Once the shrimp is finished cooking, serve with some cauliflower rice, and enjoy!
Servings 4| Calories per serving: 353 | Fat: 9.6 g | Carbs: 12.3. g | Net Carbs: 8.8 g | Protein 47.9 g
