Low Carb Thai Coconut Shrimp (Keto)

Low Carb Thai Coconut Shrimp (Keto)

Coconut milk flavored with cashew butter makes a classic Thai inspired, creamy sauce for bell peppers and sautéed shrimp for an easy dinner.
Health Rating
Prep Cook Ready in Servings
15 min 25 min 40 min 3
Scheduled for:
Dinner on Friday
Leftovers:
Lunch on Saturday
Dinner on Sunday

Ingredients for 3

Show Original

341 gm Tiger shrimp (shell and tail on)
3 tbsp Olive oil
1 1/2 clove(s) Garlic (minced)
1/8 tsp Kosher salt
1/8 tsp Korean red chili flakes
1/3 medium White onion (peeled and sliced)
1/3 medium pepper(s) Red bell pepper (seeded and sliced)
1/3 medium pepper(s) Orange bell pepper (seeded and sliced)
1/3 medium pepper(s) Yellow bell pepper (seeded and sliced)
3/4 cup Coconut milk
3 tbsp Fish sauce (high quality; add more to taste)
1 1/2 tbsp Cashew butter
1 1/2 tbsp Lime juice (fresh)
1 1/2 tsp Ginger, ground
1 1/2 tbsp Basil, fresh (chopped)
1 1/2 tbsp Cilantro (coriander) (chopped)
3/4 green onion (stem) Green onion, scallion, ramp (chopped)
3/4 pepper(s) Red Thai chili pepper (thinly sliced; optional)

Instructions


  1. Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
  2. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
  3. In another bowl or 4 cup measuring cup mix the coconut milk, fish sauce, cashew butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Nutrition Facts

Per Portion

Calories 456
Calories from fat 294
Calories from saturated fat 130
Total Fat 33 g
Saturated Fat 14.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 13.2 g
Cholesterol 172 mg
Sodium 1737 mg
Potassium 635 mg
Total Carbohydrate 12.7 g
Dietary Fiber 1.3 g
Sugars 2.6 g
Protein 27.7 g

Dietary servings

Per Portion


Meat 1.3
Meat Alternative 0.3
Vegetables 1.0

Energy sources


Pygal11%410.16334465050414112.5971169224346765%415.2350172207007275.3651420794919324%319.2871967783037131.6437215032039511%65%24%CarbohydratesFatProtein
Recipe from:
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada