Shrimp sautéed in coconut milk and curry
An exotic and quick dish to prepare, perfect for lovers of spicy and sweet flavors. Shrimp are sautéed with fragrant spices and simmered in a creamy coconut milk sauce. This keto dish is ideal for a light and tasty dinner.
schedule
Prep (min)
10 min
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Cook (min)
15 min
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Servings
2
Ingredients
300g peeled raw shrimp
200ml coconut milk
1 tablespoon of coconut oil
1 teaspoon of curry powder
1/2 teaspoon turmeric
1 clove of garlic, finely chopped
1 small onion, chopped
1 tablespoon fresh cilantro, chopped
1/2 lime (juice and zest)
Salt and freshly ground pepper
Instructions
- Preparation (5–8 min): Peel the shrimp if necessary, pat dry with absorbent paper and season with a pinch of salt. Grate the zest of the lime and squeeze the juice. Chop the garlic and slice the onion.
- Saute aromatics (3–4 min): Heat coconut oil in a large skillet over medium heat. Add the chopped onion and sauté 2–3 minutes until translucent; add the garlic and cook for 30 seconds without letting it brown.
- Roasting the spices (30–60 sec): Add the curry powder and turmeric. Stir constantly for 30–60 seconds to awaken the aromas without burning the spices.
- Cook the shrimp (2–3 min): Increase the heat slightly, add the shrimp and sauté 2 minutes until they turn pink and opaque around the edges; they should remain slightly translucent in the center (they will finish cooking in the sauce).
- Reduction and binding (5–6 min): Pour in the coconut milk, reduce the heat to medium-low and simmer for 4–5 minutes to thicken slightly. Taste and adjust with salt/pepper. Add the lime juice and zest at the end of cooking to preserve freshness.
- Finishing and serving: Sprinkle generously with chopped fresh coriander and serve immediately. Serve with a bed of sautéed green vegetables or cauliflower rice to respect keto macros.
Variants
- Spicy shrimp: add a pinch of red pepper powder for a spicy dish.
- Coconut curry chicken: replace the shrimp with pieces of chicken for an equally tasty variation.
- Curried vegetables: add zucchini or peppers for a more vegetable-rich version.
Tips
- Do not overcook the shrimp to prevent them from becoming rubbery.
- Use unsweetened coconut milk to stay within keto macros.
- For a more intense flavor, marinate the shrimp with the spices for 10 minutes before cooking.
FAQ
Yes, be sure to defrost and pat them dry before cooking.
You can use heavy cream, but it will change the taste slightly.
Store in an airtight container in the refrigerator and consume within 2 days. Reheat gently in the pan.
