Keto Burmese Shrimp Curry with Zucchini

Ingredients

• about 680 g Shrimp
• 2 medium Zucchini
• 2 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric Powder
• 1/4 tsp Chili Powder
• 1 can Full-Fat Coconut Milk
• 1 tbsp Fish Sauce
• 1 tbsp Coconut Aminos
• 1 tbsp Lime Juice
• to taste Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Peel and devein the about 680 g Shrimp. Cut the 2 medium Zucchini into 1.27 cm thick slices. Finely dice the 1 medium Onion. Mince the 3 cloves Garlic. Grate the 2.54 cm Ginger.
2. 2Heat the 2 tbsp Coconut Oil in a large 30.48 cm skillet over medium heat, about 150°C. Add the diced Onion, minced Garlic, and grated Ginger. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Stir in the 1 tsp Turmeric Powder and 1/4 tsp Chili Powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Add the about 680 g Shrimp to the skillet. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. The internal temperature should reach 63°C.
5. 5Pour in the 1 can Full-Fat Coconut Milk. Add the 1 tbsp Fish Sauce and 1 tbsp Coconut Aminos. Stir everything together and bring the mixture to a gentle simmer.
6. 6Add the sliced Zucchini to the skillet. Cook for 5-8 minutes, stirring occasionally, until the zucchini is tender-crisp. It should still have a slight bite.
7. 7Remove the skillet from the heat. Stir in the 1 tbsp Lime Juice.
8. 8Garnish the curry with fresh Cilantro and serve immediately.

Substitutions

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