Recipes

Low Carb Thai Inspired Shrimp Curry Skillet

Atkins Low Carb Thai Inspired Shrimp Curry Skillet
10.4g
Net Carbs
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

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 Tbsp coconut oil
  • 0 1/4 cup fresh scallions, tops & bulb
  • 3 tsp fresh ginger root
  • 1 tsp fresh garlic
  • 1 cup fresh red bell pepper
  • 1 cup fresh sugar snap peas
  • 2 Tbsp red curry paste
  • 0 1/2 cup vegetable broth
  • 0 1/2 cup canned coconut milk
  • 16 oz raw shrimp, large
  • 0 1/4 cup fresh cilantro, leaves
  • 2 1/4 cup frozen cauliflower, riced

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.

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