Description
A delicious and healthy shrimp coconut curry made with spinach milk, perfect for a keto-friendly meal during Ramadan.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can coconut milk (13.5 oz)
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion, garlic, and ginger; sauté until onion is translucent.
- Stir in curry powder and turmeric, cooking for another minute.
- Add shrimp to the pan and cook until they turn pink.
- Pour in the coconut milk and bring to a simmer.
- Add fresh spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add red chili flakes.
- Can be served with cauliflower rice for a complete meal.
- Ensure shrimp are fresh for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg