Keto Shrimp Coconut Curry

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1 tablespoon yellow curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken or vegetable broth
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

1. In a large skillet, heat coconut oil over medium heat. Add ginger, garlic, onion, and red bell pepper. Cook for 5 minutes or until onion is translucent.
2. Add curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to the skillet. Cook for 1-2 minutes or until fragrant.
3. Pour coconut milk and broth into the skillet. Season with salt and pepper to taste. Stir to combine.
4. Bring the mixture to a simmer and add the shrimp. Cook for 5-7 minutes or until shrimp is pink and cooked through.
5. Serve the curry hot, garnished with fresh cilantro leaves.

Nutrition information:

• Servings: 4
• Calories: 330 kcal
• Fat: 24 g
• Protein: 23 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Net carbs: 6 g

Note: Nutrition information may vary depending on the specific ingredients and brands used in the recipe.