I was very hungry one day and didn’t have the patience to look up a recipe for the beautiful, large, precooked shrimp that I had in the freezer!  I grabbed a can of coconut milk in the pantry and the rest is history.  This was a wonderful, flavorful meal and quite hearty.

1.5 lbs large frozen shrimp, (0.68 kg)
  precooked and with tails on (OR fresh!)
3 tbsp light-tasting olive oil (45 mL)
1 medium onion, peeled and chopped
2 tsp minced garlic (10 mL)
2 tbsp mild curry powder (30 mL)
1/4 tsp seasoning salt (1 mL)
1/4 tsp Morton's Lite Salt (1 mL)
3/cup to 1 cup coconut milk (175 - 250 mL)
2 tbsp raisins, optional (30 mL)

In colander and under running, cold water, thaw shrimp.  Drain and remove tails from shrimp.  Set aside.  If you are using fresh shrimp, check this video for how to remove shells and tails and the little vein that runs down the back of the shrimp: VIDEO  Rinse shrimp and pat dry with paper towels.  You will need to cook the fresh shrimp in a mixture of butter and olive oil (my preference) .... stir fry over medium low heat 2 minutes on one side and turn them over and stir fry 1 minute...they will cook further in the hot coconut curry sauce (I would also toss the fresh shrimp in the seasoning salt and salt before stir frying - skip it in the curry sauce and only add more to taste if necessary...I sprinkled with a little more Lite Salt).

In large saucepan, heat oil and add onion.  Stir fry onion until getting soft and add the garlic.  Stir fry until onion is tender.  Stir in curry powder, seasoning salt and No Salt.  Add coconut milk gradually, while stirring.  Add raisins if using. Bring to the boil.  Add shrimp and while stirring cook until heated through.  Serve over Cauli-Fried Rice, if desired.

Yield:   3 servings
1 serving
498.3 calories
48.2 g protein
30.1 g fat
7.9 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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