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Grilled Eggplant Recipe

Grilled eggplant is a healthy meal that requires very little preparation. Make sure you don’t pick an eggplant that is too large as they tend to be less tender than small eggplant. Don’t overcook the eggplant as this will cause it to become too stiff.

keto eggplant

Grilled Eggplant

5 from 1 vote
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Course: Main Course
Cuisine: Paleo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people

Ingredients

  • 2 eggplants
  • 1 tsp Turmeric
  • 1 tsp Ted chili powder
  • 1 tsp Coriander
  • 1 tsp Cumin
  • Salt and pepper to taste
  • 2 tbsp Olive oil
  • Fresh herbs of your choice for decoration

Instructions

  • Cut the stem off the eggplants. Cut it into thick slices.
  • Use a sharp knife to cut few slits on each side.
  • Combine the olive oil, turmeric, red chili powder, coriander, cumin and salt in a bowl.
  • Marinate the eggplants in the mixture for about 1 hour.
  • Grill the eggplant for about 3 minutes on each side. Eggplant should become soft but not overcooked.
  • Serve with fresh herbs on top.

Coconut Curry Shrimp Recipe

This recipe infuses the shrimp with a rich flavors of coconut and curry. It can be served with a side of cauliflower rice or by itself. The spices of the recipe combine to give a unique flavor that everyone will love.

Keto coconut curry shrimp

Coconut Curry Shrimp

5 from 1 vote
Print Pin
Course: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 people
Calories: 253kcal

Ingredients

  • 1 lb. Shrimp peeled and deveined
  • 1 cup Diced onions
  • 1 cup Coconut milk
  • 2 tbsp Olive oil
  • 1 tsp Coconut paste
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 1 tsp White pepper
  • Salt to taste

Instructions

  • Discard the tail and head of the shrimp. Devein the shrimp.
  • In a large pan add the oil and fry the shrimp for 2 minute on each side and until thoroughly cooked. Transfer to a plate.
  • Add the onion into the same pan and cook until caramelized.
  • Add the coconut flour, coconut paste, bay leaf, paprika, salt, white pepper, cinnamon stick and turmeric.
  • Add half the coconut milk and cover with lid.
  • Cook for 2 minutes and add the remaining milk.
  • Let it come to boil and add the shrimp.
  • Cook for 5 more minutes and serve hot.
  • DEMO

Nutrition

Calories: 253kcal | Carbohydrates: 6g | Protein: 25g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 286mg | Sodium: 953mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 8mg | Calcium: 193mg | Iron: 5mg