This low carb coconut curry shrimp recipe brings the vibrant flavors of Southeast Asia right to your kitchen. Perfect for those following a low-carb diet, it’s a delightful combination of succulent shrimp, aromatic spices, and creamy coconut milk.
Originating from the coastal regions of Thailand and India, this dish showcases the use of coconut and curry that are staples in many tropical cuisines. With its roots deeply embedded in the tropical climate, it reminds us of warm, sun-soaked beaches and bustling food markets.
Pro tip: For the best flavor, let your shrimp marinate in the spices for at least 30 minutes before cooking. This allows the spices to infuse the shrimp with their rich flavors, making each bite truly unforgettable.
Exploring the Essence of Low Carb Coconut Curry Shrimp
The low carb coconut curry shrimp is not just a meal; it’s a celebration of flavor that transports your taste buds to the coastal regions of Southeast Asia.
This dish combines the goodness of succulent shrimp with rich, creamy coconut milk and aromatic spices, creating a dish that is both satisfying and health-conscious.
Originating from vibrant cultures that cherish coconut and curry, this recipe captures the essence of tropical cuisine, bringing warmth and brightness to your dining table.
With the perfect balance of sweetness from the coconut and heat from the curry, it’s a dish that appeals to those seeking low-carb options without compromising on taste.
Ingredients that Shine
At the heart of low carb coconut curry shrimp are the fresh ingredients that contribute to its deliciousness.
Large, tender shrimp are marinated with lime juice, garlic, and ginger, allowing the flavors to meld beautifully.
The addition of red curry paste introduces a delightful spice, while coconut milk brings a creamy texture that binds everything together.
Colorful bell peppers and fresh spinach not only enhance the dish’s appearance but also provide essential nutrients, making it a wholesome choice.
Each ingredient is carefully selected to ensure that every bite is bursting with flavor and nutrition.
A Symphony of Flavors
This dish presents a unique flavor profile that balances spice, sweetness, and creaminess.
The red curry paste adds a kick, complemented by the soothing creaminess of coconut milk, resulting in a complex yet harmonious blend.
When cooked, the shrimp becomes a canvas for these rich flavors, transforming into a vibrant centerpiece on your plate.
The final touch of fresh cilantro elevates the dish, adding a burst of freshness that ties all the elements together.
Cooking Method Made Simple
Creating this low carb coconut curry shrimp is straightforward and quick.
Begin by marinating the shrimp to ensure they soak up all the flavors, which enhances the overall taste.
A quick sauté of the red curry paste in olive oil brings forth its aromatic qualities, setting the stage for the creamy coconut milk that follows.
Adding the marinated shrimp to the skillet allows them to cook just until they turn pink, preserving their tenderness.
Incorporating bell peppers and spinach adds not only color but also texture, making each bite lively and enjoyable.
Serving Suggestions
To complete this vibrant dish, serve it over a bed of cauliflower rice.
This low-carb alternative mimics traditional rice but keeps the overall carbohydrate count low, staying true to the dish’s healthy concept.
The rustic presentation on a plate, combined with the tropical-themed background, makes for an eye-catching meal that is perfect for entertaining or a comforting family dinner.
With the colors popping and fresh garnishes in place, this dish is sure to impress anyone at your table.
Nutritional Benefits
This low carb coconut curry shrimp offers a delightful balance of nutrition and flavor.
With only about 320 calories per serving and a mere 10 grams of carbohydrates, it caters perfectly to those on low-carb diets while providing sufficient protein from the shrimp.
The inclusion of bell peppers and spinach enhances the dish’s fiber content, promoting digestive health.
This meal is a perfect example of how healthy eating can be both satisfying and enjoyable, proving that low carb doesn’t mean compromising on taste or experience.
Deliciously Spicy Low Carb Coconut Curry Shrimp
This low carb coconut curry shrimp is a bold and savory dish that balances the heat of curry with the sweetness of coconut milk. The result is a creamy, rich flavor profile that is both satisfying and healthy.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup bell peppers, sliced
- 1 cup spinach leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Marinate the Shrimp: In a bowl, combine shrimp, lime juice, garlic, ginger, and a pinch of salt. Let it marinate for at least 30 minutes.
- Heat the Oil: In a large skillet, heat olive oil over medium heat. Add the red curry paste and sauté for about 1 minute until fragrant.
- Add Coconut Milk: Pour in the coconut milk and stir until well combined with the curry paste. Let it simmer for 5 minutes.
- Cook the Shrimp: Add the marinated shrimp to the skillet and cook for 3-5 minutes until they turn pink and opaque.
- Add Vegetables: Toss in the bell peppers and spinach, and cook for another 2-3 minutes until the veggies are tender but still crisp.
- Finish and Serve: Stir in fish sauce, season with salt and pepper to taste, and garnish with chopped cilantro. Serve hot over cauliflower rice or alone for a low-carb option.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4
- Calories: 320 kcal
- Carbohydrates: 10 g
- Protein: 25 g
- Fiber: 2 g
- Net Carbs: 8 g