[REQ_ERR: 403] [KTrafficClient] Something is wrong. Enable debug mode to see the reason. shrimp curry – Jmjmediagroup

Curry is one of those condiments that you either love or hate. Personally, I love the taste of it! When I thought about what seasoning I want to cook shrimp with, curry came to my mind.

In my opinion, this shrimp curry dish turned out amazing! Zucchini noodles pair very well with curries and help to soothe the spiciness.

Servings: –
boiled shrimp
500 g
zucchini zucchini
4 things
red curry paste
2 tbsp
canned tomatoes
100 g
2 tbsp
onion, diced
1/2 piece
heavy whipped cream
100 g
chicken bouillon
1/4 cup
olive oil
4 tbsp
fresh cilantro, chopped
2 tbsp
sea ​​salt
per serving
464 kcal

33.3 g

31.9 g

10.4 g

30 min. Seal

Measure and prepare all ingredients.

Start by making the curry sauce by heating a saucepan over medium heat. Add diced onion and heat until fragrant.

Add red curry paste and canned tomatoes. Mix well.

Add heavy whipped cream, chicken broth and salt to taste. Mix well.

Blend with a blender until smooth.

Wash the shrimp and pat dry.

Roll the zucchini in a vegetable spiralizer. Then boil the squash noodles in a pan until soft.

In a skillet over medium heat, add olive oil and shrimp. Boil shrimp for 2-4 minutes. Remove shrimp from heat.

Pour the curry sauce into the pan and bring to a boil for 2-3 minutes.

Add the shrimp back to the pan and cook for 2-3 more minutes.

Serve the shrimp curry over the zucchini noodles. Sprinkle with chopped cilantro and enjoy!

This makes 4 servings of keto curry shrimp. Each serving contains 464 calories, 31.9g fat, 10.4g net carbs, and 33.3g protein.