Low Carb Spicy Recipes
Thai Coconut-Ginger Shrimp Recipe
This Thai Coconut-Ginger Shrimp Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Thai Coconut-Ginger Shrimp Recipe, is that they can
all be seen as diet recipes in one form or another.
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Thai Coconut-Ginger Shrimp
Ingredients:
2 tbsp peanut oil
1/2 small onion, finely chopped
1 tbsp grated peeled fresh ginger
3 garlic cloves, pressed
1/8 tsp red pepper flakes, or more to taste
2 tomatoes, seeded, chopped
2/3 cup unsweetened coconut milk
2 lb large shrimp, peeled, deveined
1 salt, to taste
1 freshly-ground black pepper, to taste
3 tbsp chopped fresh basil or cilantro
Instructions:
Heat oil in a large nonstick skillet over medium heat. Cook onion 3
minutes, until softened. Stir in ginger, garlic, and red pepper flakes;
cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or
until mixture thickens.
Add shrimp to skillet. Cook 3 to 4 minutes, until cooked through. Add
salt and freshly ground black pepper to taste. Sprinkle with cilantro
before serving.
This recipe yields 4 servings.
Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 30 grams
Fat: 16.5 grams
Calories: 288
Comments: Be sure you buy unsweetened coconut milk (not the kind used for
piña coladas), and add enough red pepper flakes to accent the creamy sauce.
Servings: 4
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I've run less risk driving my way across country than eating my way across it.
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