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Low-Carb Cabbage and Shrimp Coconut Curry

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb shrimp peeled and deveined
  • 1 small head of cabbage thinly sliced
  • 1 can (13.5 oz) coconut milk
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tbsp coconut oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instructions
 

  • Heat coconut oil in a large skillet or wok over medium heat.
  • Add chopped onions, minced garlic, and minced ginger to the skillet. Sauté until the onions are translucent and fragrant, about 2-3 minutes.
  • Stir in curry powder, turmeric, cumin, paprika, and coriander. Cook for another 1-2 minutes until the spices are toasted and aromatic.
  • Add sliced cabbage to the skillet. Cook, stirring occasionally, until the cabbage begins to soften, about 5 minutes.
  • Pour in the coconut milk and bring the mixture to a simmer. Let it cook for another 5 minutes, allowing the flavors to meld together and the cabbage to fully cook.
  • Season the shrimp with salt and pepper, then add them to the skillet. Cook until the shrimp turn pink and opaque, about 3-4 minutes.
  • Taste and adjust seasoning with salt and pepper if needed.
  • Serve the Low-Carb Cabbage and Shrimp Coconut Curry hot, garnished with fresh cilantro and lime wedges if desired.
  • Enjoy your delicious and healthy curry!
Keyword cabbage, shrimp