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Keto Curry Shrimp

Low-carb diets are especially designed for weight loss, but they can have other health benefits, such as reducing the risk of developing type-2 diabetes. Given the amount of carbs in your diet is the main determinant of blood sugar levels, reducing carb intake could be beneficial for diabetes care.

    This combination does not exist.


    Coconut Milk 50.0 ml

    Coconut Milk

    Cauliflower 150.0 grams

    Cauliflower

    Coriander 1.0 grams

    Coriander

    South Indian Sauce 125.0 grams

    South Indian Sauce

    Prawns 180.0 grams

    Prawns


    • Time : 20.0 mins
    • |
    • Calories: 526.0 kcal
    • |
    • Protein : 47.0 g
    • |
    • Fat : 26.0 g
    • |
    • Carb. : 20.0 g
    : Your Kitchen Essentials
    Utensils: Pans x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Get the Prawns out of the fridge about 15 to 20 minutes prior to cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Cauliflower: grate it or chop it as finely as possible. Pat it down with a kitchen towel to remove any excess moisture
    - Coriander : Wash dry and chop.
    : Make the Prawn Curry
    Heat a pan and then add some cooking oil. Remember, hot pan and cold oil. Then pan fry the prawns for about 2 minutes or until you the colour go slightly opaque. Now add the South Indian sauce provided, add some water to get the desired consistency. Let the prawns simmer for about 5 minutes. Finish the curry with the coconut milk. Check and adjust the seasoning. Garnish with chopped coriander leaves (save some for final garnish).
    : Make the Cauliflower Rice, Plate and Serve
    Heat a pan. Then add some cooking oil (about 1 - 3 tbsp depending on the size of your pan).
    Let the oil warm up a bit.
    Now start sautéing the cauliflower.
    Set to a medium heat and cover the pan. The “rice” should be done in 5-6 minutes.
    Season with salt and pepper.

    Plate and Serve:
    Plate the cauliflower rice and prawn curry. Garnish with coriander and serve.