Shrimp Curry

This is an easy and flavourful curry that can be enjoyed with some cauliflower rice. I’ve added some of my favourite greens and sprouts to the original recipes. The sprouts were really good and added a nice taste to it.

Original recipe from KetoConnect (link)

4 serving

Ingredients

Shrimp

• 225 gr large shrimp, peeled 

Curry

• 1 tbsp butter
• 1/4 cup onion, diced
• 1 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp ground ginger
• 1/4 tsp ground cumin
• 1/4 tsp  salt
• 1/4 tsp black pepper
• 200 ml coconut milk/cream
• 1/8 cup fresh cilantro, roughly chopped

Instructions

• melt the butter in a medium size skillet set over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic, curry powder, ginger, cumin, salt, and pepper; cook for 30-60 seconds until fragrant.
• Stir in the coconut milk and bring to a simmer, cooking for 4-5 minutes, stirring occasionally.
• Add the shrimp with the marinade and cook for 2-3 minutes, until the shrimp is pink and cooked through.
• Top with cilantro.