Keto Shrimp Curry with Coconut Cream

Ingredients

• about 680 g Shrimp
• 2 tbsp Coconut Oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Curry Powder
• 0.5 tsp Turmeric Powder
• 1 can Coconut Cream
• 1 tbsp Lime Juice
• 2 cups Spinach

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

Instructions

1. 1Prepare the about 680 g of shrimp by peeling and deveining them.
2. 2Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tbsp of coconut oil and let it melt. Add the 1 medium onion, cut into 0.635 cm pieces, and cook until it looks soft and translucent, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 2.54 cm of ginger, grated. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
4. 4Stir in the 2 tbsp of curry powder and the 0.5 tsp of turmeric powder. Cook, stirring, for 1 minute until fragrant.
5. 5Pour in the 1 can of coconut cream and stir to combine everything. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pan.
6. 6Add the 2 cups of spinach to the skillet. Stir gently until the spinach wilts down into the sauce, which should take about 2 minutes.
7. 7Add the prepared about 680 g of shrimp to the skillet. Cook, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 63°C, about 5-7 minutes.
8. 8Remove the skillet from the heat. Stir in the 1 tbsp of lime juice.
9. 9Serve the Keto Shrimp Curry hot.

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