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Coconut Curry Shrimp

Course Main Course
Cuisine Indian
Keyword Basmati, Curry, Shrimp

Ingredients

  • Coconut Curry Sauce
  • 1 TBSP olive oil 0 CHO
  • ½ cup chopped red onion (60 grams) 5 CHO
  • ½ tsp. minced garlic 0 CHO
  • 1 TBSP (15 gr) fresh grated ginger 3 CHO
  • ½ tsp. pepper 0 CHO
  • ¾ tsp. salt 0 CHO
  • ½ tsp. turmeric 0 CHO
  • 2 tsp. ground coriander/or coriander seeds 0 CHO
  • 1 tsp. curry powder 0 CHO
  • 1 - 14 oz can whole tomatoes mashed (4 CHO/125 gr) 12.73 CHO
  • 1 cup unsweetened coconut milk 4 CHO
  • 2 TBSP (4 gr) fresh cilantro for garnish
  • TOTAL CHO 24.43 CHO
  • TOTAL WEIGHT OF SAUCE 660 GRAMS
  • 24.43 CHO DIVIDED BY 660 GRAMS = .037 CHO/GRAM
  • 1 TBSP = 14 GRAMS (.037 CHO x 14 GRAMS) .518 CHO/TBSP
  • ¼ CUP = 4 TBSP (.518 CHO x 4) 2.07 CHO/1/4 CUP
  • ¼ CUP = 56 GRAMS
  • Shrimp Marinade
  • 1 lb large count shrimp
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. cayenne pepper
  • 2 TBSP (28 gr) fresh lemon juice, half of large lemon

Instructions

Toss shrimp and marinade in a dish and refrigerate for 10 minutes. Careful..... don’t leave longer than 10 minutes or the shrimp will start to break down.

  1. Coconut Curry Sauce : If I don’t have a small tin of tomatoes mash a large can of tomatoes and weigh out half. Should be about 1.5 cups or 14 oz./398 gr. I usually mash the tomatoes with a potato masher to break up the tomatoes a bit regardless.

  2. Heat olive oil in pan and add chopped onion. Gently sauté for 3 – 5 minutes and add garlic, ginger, coriander, ground or (seeds – that resemble small celery seeds), salt, pepper, turmeric and curry powder.

  3. Mix to blend and add tomatoes, mix again and then add coconut milk. Cook for 5 minutes on medium low. Increase heat to a low boil and add shrimp along with marinade.

  4. Stir, cover and cook until shrimp is done, 3 – 5 minutes. Serve immediately alongside Basmati rice (CHO will depend on your serving size of rice). Garnish with cilantro.