Coconut Curried Shrimp
This keto-friendly dish from Chef Roberto does double duty: comforting and sneakily good for you. Plump shrimp are sautéed in coconut oil with a trio of flavor-builders—onion, garlic, and ginger—before diving into a silky coconut milk curry that’s rich yet light. Fish sauce adds a salty backbone, while a squeeze of lime cuts through the richness with a citrusy snap. A flurry of fresh cilantro brings a herby finish.
Nutritional facts
Protein
23g
Carbs
19g
Calories
610kcal
Fat
49g
Ingredients
Red Curry Paste, Turmeric, Fish Sauce, Coconut Oil, Shrimp, Black Pepper, Cilantro, Garlic, Sweet Paprika, Onion, Kosher Salt, Coconut Milk, Lime Juice, Lime, Ginger
Contains fish, shellfish, shrimp, coconut, wheat.
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About Roberto Vergara
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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