Low Carb Thai Inspired Shrimp Curry Skillet
10.4g
Net Carbs
25.8g
Protein
14.3g
Fat
5.3g
Fiber
298
Calories
Cooking tip: This dish can be pretty spicy depending on the red curry paste you use. For a more mild flavored version, reduce the amount of curry paste to 1 tablespoon. We used readily available sugar snap peas for this recipe, but they can be replaced with snow peas without changing the net carbs. If you use snow peas, add them at the same time as you add the shrimp as they need less time to become tender. We also love the idea of adding mung bean sprouts as a garnish, just add 1 net carb for each ¼ cup bean sprouts.
Ingredients:
- 1 tablespoon coconut oil FNDDS
- 1/4 cup fresh scallions, tops & bulb USDA
- 1/2 cup vegetable broth FNDDS
- 1 cup fresh red bell pepper USDA
- 1 teaspoon fresh garlic FNDDS
- 1/2 cup canned coconut milk USDA
- 3 teaspoons fresh ginger root Canadian Nutrient File
- 16 ounces raw shrimp, large USDA
- 1 cup fresh sugar snap peas Trader Joe's
- 2 tablespoons red curry paste A Taste of Thai
- 1/4 cup fresh cilantro, leaves USDA
- 2 1/4 cups frozen cauliflower, riced Green Giant
Directions:
- In a large skillet over medium heat, warm the oil until melted. Add sliced scallions, grated ginger, and minced or pressed garlic. Sautee, stirring constantly, until fragrant and whites from onions are beginning to become translucent, 1-2 minutes.
- To the skillet, add sliced bell pepper and whole sugar snap peas, sautéing, stirring regularly, until beginning to soften, 3-4 minutes. Add curry paste and toss/ stir to coat vegetables. Add 1 tablespoon vegetable broth and scrape up any bits stuck to the bottom of the pan. Add remaining broth and coconut milk, stirring until well incorporated. Add raw shrimp, bring to a simmer and cook, stirring regularly, until shrimp are opaque and pink. Remove from heat, taste and add salt if desired.
- Heat cauliflower rice in the microwave as directed on the package; divide into three bowls, about ½ cup in each. Stir cilantro leaves into the curry and evenly distribute between the bowls, about one rounded cup in each. One serving is one bowl as described.
