COCONUT
CURRIED SHRIMP
I was very hungry one day and didn’t
have the patience to look up a recipe for the beautiful, large, precooked
shrimp that I had in the freezer! I
grabbed a can of coconut milk in the pantry and the rest is history. This was a wonderful, flavorful meal and
quite hearty.
1.5 lbs large
frozen shrimp, (0.68 kg)
precooked and with tails on
3 tbsp light-tasting olive
oil (45 mL)
1 medium onion, peeled and
chopped
2 tsp minced garlic (10 mL)
2 tbsp mild curry powder
(30 mL)
1/4 tsp seasoning salt (1 mL)
1/4 tsp No Salt (1 mL)
3/4 cup coconut milk (175 mL)
2 tbsp raisins, optional
(30 mL)
In colander and under
running, cold water, thaw shrimp. Drain
and remove tails from shrimp. Set aside.
In large saucepan,
heat oil and add onion. Stir fry onion
until getting soft and add the garlic.
Stir fry until onion is tender.
Stir in curry powder, seasoning salt and No Salt. Add coconut milk gradually, while stirring. Add raisins if using. Bring to the boil. Add shrimp and while stirring cook until
heated through. Serve over Cauli-FriedRice, if desired.
Yield: 3 servings
1
serving
498.3
calories
48.2
g protein
30.1
g fat
7.9
g carbs
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