KETO INSTANT POT RECIPE: Coconut Green Curry Shrimp

Green curry paste is an ingredient I hadn’t used much until recently, but now I’m obsessed with it. Made of chiles, garlic, basil, shallots, lemongrass, and ginger, it packs amazing flavor. This incredible-smelling shrimp dish tastes like something you’d order off a restaurant menu—it is that good. I like to top my bowl with chopped green onions, fresh herbs such as mint, basil, or cilantro, and a dash of sriracha.

KITC_SEAFOOD_Coconut Green Curry Shrimp_1979_CROPPED (1).jpg

Serves: 2

Active prep time: 5 minutes

Cook time: 7 minutes

INGREDIENTS

Half a 14.5-ounce can coconut milk
1 tablespoon Thai green curry paste
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1∕₄ teaspoon fine Himalayan pink salt
1 (12-ounce) bag frozen peeled and deveined shrimp (28/31 count)
3 cups (24 ounces) baby spinach/arugula blend
1 tablespoon chopped fresh chives, for serving
Sriracha (optional), for serving

DIRECTIONS

1. In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the shrimp and submerge in the coconut milk mixture. Cover tightly with foil.

2. Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet.

3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL.

4. Divide the greens between two shallow bowls. Top with the shrimp and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.

Per serving: Calories: 298 • Total Fat: 16 g • Protein: 26 g • Total Carbs: 8 g • Fiber: 2 g • Erythritol: 0 g • Net Carbs: 6 g