Here's a recipe for a delicious and fragrant low-carb coconut curry shrimp and broccoli:
Ingredients:
1 pound large shrimp, peeled and deveined
1 head broccoli, cut into small florets
1 can (13.5 oz) coconut milk
1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon curry powder
1/2 teaspoon turmeric
Salt and pepper, to taste
1/4 cup chopped fresh cilantro, for garnish
Instructions:
In a large skillet, heat the coconut oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, grated ginger, curry powder, and turmeric and sauté for 30 seconds until fragrant.
Add the broccoli florets and sauté for 3-4 minutes until tender-crisp.
Add the coconut milk to the skillet and bring it to a simmer.
Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side.
Season the curry with salt and pepper to taste.
Serve the coconut curry shrimp and broccoli hot, garnished with chopped fresh cilantro.
This coconut curry shrimp and broccoli is a healthy and low-carb meal that's also flavorful and satisfying. The combination of coconut milk, curry powder, and turmeric adds a delicious and fragrant flavor to the dish. Enjoy!