Tropical Curry Coconut Shrimp Diabetic

Embark on a flavorful journey with this Tropical Curry Coconut Shrimp recipe, specially designed to be diabetes-friendly without compromising on taste. This vibrant dish combines succulent shrimp, creamy light coconut milk, fragrant curry powder, and a medley of fresh vegetables like bell pepper, zucchini, and carrot for a nutrient-packed meal. Juicy pineapple chunks add a touch of natural sweetness, while lime juice and cilantro provide a refreshing finish. Perfectly balanced and low in carbs, this dish is served over optional cauliflower rice for a wholesome, guilt-free experience. Quick and easy to prepare in just 35 minutes, this is the ultimate healthy twist on a tropical classic!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Large shrimp (peeled and deveined)
• 1 cup Coconut milk (unsweetened, light)
• 1 tbsp Curry powder
• 1 tsp Ginger (fresh, grated)
• 3 cloves Garlic (minced)
• 1 tbsp Olive oil
• 1 medium Red bell pepper (sliced thin)
• 1 medium Zucchini (sliced into half-moons)
• 1 medium Carrot (julienned or thinly sliced)
• 1 cup Pineapple chunks (fresh or unsweetened canned, drained)
• 1 tbsp Lime juice (fresh)
• 2 tbsp Cilantro (chopped)
• 1 tsp Low-sodium soy sauce or tamari
• 0.25 tsp Red pepper flakes (optional, for heat)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 cups Cauliflower rice (optional, for serving)

Directions

Step 1

In a large skillet, heat the olive oil over medium heat.

Step 2

Add the minced garlic and grated ginger to the skillet and sauté for 1 minute, until fragrant.

Step 3

Stir in the curry powder, allowing it to toast slightly for 30 seconds to release its aroma.

Step 4

Add the red bell pepper, zucchini, and carrot to the skillet. Cook for 3-4 minutes, until the vegetables start to soften.

Step 5

Pour in the light coconut milk and stir well to combine with the spices and vegetables.

Step 6

Add the pineapple chunks, lime juice, low-sodium soy sauce, salt, black pepper, and red pepper flakes (if using). Simmer for 5 minutes.

Step 7

Carefully add the shrimp to the skillet, nestling them into the curry mixture. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.

Step 8

Taste the curry and adjust seasoning if needed. Turn off the heat.

Step 9

Garnish the dish with fresh cilantro before serving.

Step 10

Serve hot over cauliflower rice for a low-carb option or enjoy it on its own as a satisfying meal.

Nutrition Facts

Serving size	(1744.2g)

Amount per serving	% Daily Value*
Calories	1015.2

Total Fat 28.8g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 885.8mg	0%
Sodium 4450.1mg	0%
Total Carbohydrate 83.3g	0%
Dietary Fiber 17.5g	0%
Total Sugars 49.0g
Protein 123.7g	0%

Vitamin D 0IU	0%
Calcium 383.7mg	0%
Iron 12.0mg	0%
Potassium 3839.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 45.5%

Carbs: 30.6%