Web12 oz shrimp, raw, peeled ¼ cup cilantro leave, chopped 2 tablespoons lime juice Instructions In a soup pan, add water, bouillon, coconut milk, curry paste, salt and …
Preview
See Also: Low Carb Recipes, Shrimp RecipesShow details
WebMelt butter in a large pot. Fry leek, bell pepper, garlic, and chili over medium heat for about 7 minutes. Add coconut milk, heavy whipping cream, and curry. Cook for …
See Also: Food Recipes, Low Carb RecipesShow details
Marinate the shrimps with salt, black pepper, and cayenne pepper and set aside. Fry onions, garlic, and ginger in coconut oil for 2-3 minutes. Pour in the coconut milk and add cumin, curry, cinnamon and boil for about 5 minutes. Add in the shrimp with the marinade. Let it cook till shrimp is done (approximately 10 mins).
Don’t be intimidated by the frying step, it’s really not hard and the two most important things to remember when frying your keto coconut shrimp is to 1) make sure the oil is hot enough (about 375 degrees, but no hotter) and 2) that you don’t crowd the pan with too many shrimp at once.
Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl. Break the eggs into a small bowl and beat well with a fork until fully combined. Dip the shrimp into the egg mixture and then into the coconut mixture, rolling carefully to coat.
This Thai coconut curry soup with shrimp recipe is based on that delicious soup. It’s naturally low carb and very easy to make. It only has 3.1g net carbs and 164 calories but it’s packed with flavor and will definitely warm you up on a cold day. You really don’t need a lot of ingredients to make this coconut curry soup.