Low Carb Thai Inspired Shrimp Curry Skillet

Name: Low Carb Thai Inspired Shrimp Curry Skillet
Prep time: 20M
Cook time: 12 min
Total time: 32 min
Yield: 3
Ingredients: 1 coconut oil FNDDS; 0.25 fresh scallions, tops & bulb USDA; 3 fresh ginger root Canadian Nutrient File; 1 fresh garlic FNDDS; 1 fresh red bell pepper USDA; 1 fresh sugar snap peas Trader Joe's; 2 red curry paste A Taste of Thai; 0.5 vegetable broth FNDDS; 0.5 canned coconut milk USDA; 16 raw shrimp, large USDA; 0.25 fresh cilantro, leaves USDA; 2.25 frozen cauliflower, riced Green Giant

10.4g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:Asian
Cook Time: 12 Minutes
Phase: Phase 2
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

25.8g

Protein

14.3g

Fat

5.3g

Fiber

298.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 Tbsp coconut oil FNDDS
0 1/4 cup fresh scallions, tops & bulb USDA
3 tsp fresh ginger root Canadian Nutrient File
1 tsp fresh garlic FNDDS
1 cup fresh red bell pepper USDA
1 cup fresh sugar snap peas Trader Joe's
2 Tbsp red curry paste A Taste of Thai
0 1/2 cup vegetable broth FNDDS
0 1/2 cup canned coconut milk USDA
16 oz raw shrimp, large USDA
0 1/4 cup fresh cilantro, leaves USDA
2 1/4 cup frozen cauliflower, riced Green Giant

DIRECTIONS

In a large skillet over medium heat, warm the oil until melted. Add sliced scallions, grated ginger, and minced or pressed garlic. Sautee, stirring constantly, until fragrant and whites from onions are beginning to become translucent, 1-2 minutes.
To the skillet, add sliced bell pepper and whole sugar snap peas, sautéing, stirring regularly, until beginning to soften, 3-4 minutes. Add curry paste and toss/ stir to coat vegetables. Add 1 tablespoon vegetable broth and scrape up any bits stuck to the bottom of the pan. Add remaining broth and coconut milk, stirring until well incorporated. Add raw shrimp, bring to a simmer and cook, stirring regularly, until shrimp are opaque and pink. Remove from heat, taste and add salt if desired.
Heat cauliflower rice in the microwave as directed on the package; divide into three bowls, about ½ cup in each. Stir cilantro leaves into the curry and evenly distribute between the bowls, about one rounded cup in each. One serving is one bowl as described.

Cooking Tip

This dish can be pretty spicy depending on the red curry paste you use. For a more mild flavored version, reduce the amount of curry paste to 1 tablespoon. We used readily available sugar snap peas for this recipe, but they can be replaced with snow peas without changing the net carbs. If you use snow peas, add them at the same time as you add the shrimp as they need less time to become tender. We also love the idea of adding mung bean sprouts as a garnish, just add 1 net carb for each ¼ cup bean sprouts.