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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 Method

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)

Method
 

  1. Heat coconut oil in a large skillet or wok over medium heat.
  2. Add chopped onions, minced garlic, and minced ginger to the skillet. Sauté until the onions are translucent and fragrant, about 2-3 minutes.
  3. Stir in curry powder, turmeric, cumin, paprika, and coriander. Cook for another 1-2 minutes until the spices are toasted and aromatic.
  4. Add sliced cabbage to the skillet. Cook, stirring occasionally, until the cabbage begins to soften, about 5 minutes.
  5. 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.
  6. 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.
  7. Taste and adjust seasoning with salt and pepper if needed.
  8. Serve the Low-Carb Cabbage and Shrimp Coconut Curry hot, garnished with fresh cilantro and lime wedges if desired.
  9. Enjoy your delicious and healthy curry!