Red Curry Shrimp, Air Fried Snow Peas, and Curry Sauce

About

This full Keto meal is inspired by East Indian and other Asian flavors. The main course is a mock-curry shrimp. Instead of spending laborious hours in a hot kitchen to make red curry, you’ll use this shortened Keto version of a traditional recipe. Jumbo shrimp are marinated in a blend of spices including curry powder, chili powder, onion, and garlic. Then, they’re stewed down in a creamy, high-fat curry sauce flavored with red chilis. Served on the side is a pile of air-fried snow peas also coated in a blend of spices. Crunchy almond slices add extra texture to the crisp snow peas while they fry to golden in under 10 minutes. Your curry sauce is a simple mayonnaise-based sauce that’s perfect for dipping either the snow peas or the shrimp in. Use this recipe for a hot meal or your Keto meal prep.

My Snow Peas Move In The Air Fryer

Snow peas weigh less than 1 gram after they’re fried, so it’s possible they can get caught up in the high-powered airflow of your air fryer. If this happens, you can combat this by lining your air fryer tray with parchment paper. Use either pan spray or a heavy, heat-safe object to weigh down the paper. Then, poke small holes in the paper with a toothpick before you arrange your snow peas on the tray. The parchment paper will block some of the blowing air but the holes will allow it to pass through and fry the ingredients.

How Do I Store This Recipe For Meal Prepping?

You can enjoy this Keto recipe in a couple of styles throughout the week. After you finish making the recipe, you can portion the red curry shrimp and air-fried snow peas together in meal prep containers. Microwave your container to reheat the meal together. Keep the curry-mayo sauce separate for storage. You can keep the sauce cold or warm it briefly in the microwave to warm it up. Another option is to keep the snow peas and sauce stored together as a cold side dish, and keep the red curry shrimp in their own separate container to warm up for your meal.

Ingredients

12 large raw shrimp
1 teaspoon olive or extra virgin olive oil
1 dash salt
1 dash black pepper
½ teaspoon paprika
½ teaspoon curry powder
¼ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ cup chicken broth
2 tablespoon cream heavy whipping
1 teaspoon hot chili sauce (sriracha)
1 tablespoon butter, unsalted
½ tbsp, chopped scallions
¼ oz almonds, sliced
2 tablespoon almond flour
1 dash salt
1 dash black pepper
⅛ teaspoon curry powder
¼ teaspoon paprika
⅛ teaspoon turmeric, ground
1 large raw egg, yolk
1 tablespoon water
1 oz snow peas
1 tablespoon mayonnaise
¼ teaspoon hot chili sauce (sriracha)
¼ teaspoon lemon juice raw
⅛ teaspoon curry powder
⅛ teaspoon onion powder

Instructions

Prepare the shrimp in advance so they can marinate. Peel and devein your shrimp, if necessary, and toss them into a mixing bowl. Toss the shrimp with olive oil, salt, pepper, paprika, curry powder, chili powder, onion powder, and garlic powder. Cover and marinate the shrimp in your refrigerator for 2 hours so they can develop flavor. If you’re in a hurry, you may skip the marinating time and continue cooking the recipe.
Heat a pan for sauteeing over high heat on your stove. When the pan is hot, add the shrimp to the pan, and let the spices cook on one side for 30-60 seconds. Flip the shrimp over, letting them cook on high heat on the other side for another 30 seconds. If some of the spices stick to the pan while the shrimp cooks, this is okay. Reduce the heat to medium and pour the chicken broth into the pan. Stir to pick up any toasted spices from the bottom of the pan, and place a lid on.
Heat the curry shrimp until the liquid is bubbling. Let the pan bubble with a lid on for about 10 minutes. After the shrimp tenderizes in the spiced broth, pour heavy cream and chili paste into the pan. Stir until combined, and raise the temperature so the pan can simmer without a lid. Keep an eye on your shrimp as the curry simmers and reduces to a thickened, creamy sauce.
When your curry sauce thickens, reduce the stove heat to its lowest setting. Add butter and chopped green onion to the pan, stirring until the butter melts. Continue stirring as the butter emulsifies with the sauce, then take your pan off the stove. You can keep the curry shrimp warm by covering it with a lid and leaving the pan near the stove. Continue with the remainder of the recipe, or you can begin making the air-fried snow peas during the curry shrimp cooking time.
Make the curry-spiced coating for the snow peas by using your hands to crush sliced almonds into pieces. You want a mix of large and small pieces, but even the largest need to be small enough to not fall off the snow peas later. On a clean plate, combine the crushed almonds with almond flour, salt, pepper, curry powder, paprika, and turmeric to complete the coating. In a small bowl, whisk together the egg yolk and water, and set this aside.
Turn on your air fryer to preheat to 350 degrees. While it’s preheating, dredge multiple washed and dried snow peas in the egg yolk mixture. Use a fork to lift the snow peas one by one out of the egg, let excess egg yolk drip off, and transfer to the plate of crunchy coating. Use clean fingers or another utensil to toss the snow pea back and forth in the coating until it’s about 70% coated. When all the snow peas are breaded in crunchy coating, arrange them on your air fryer cooking tray.
Cook the snow peas in your air fryer for only about 8 minutes. Check on your snow peas to make sure your air fryer isn’t blowing them around. If this happens, check the cooking tips described in the recipe introduction. For doneness, the snow peas will be as light as a feather and crisp. The coating should be golden brown to dark brown all over. The snow peas only need to cool for a minute or two before you can eat them as finger food.
While the snow peas are in the air fryer, you can make a curry dipping sauce in just 60 seconds. In a heat-safe dish, stir together mayonnaise, chili sauce, lemon juice, curry powder, and onion powder. If you want to adjust the spice level of the sauce, you can reduce the chili sauce, omit it entirely, or substitute it with chili powder. If you omit the chili sauce, you may wish to add salt to the curry sauce at your discretion. Warm the sauce by microwaving it for 5-10 seconds on a high setting. Serve 6 pieces of red curry shrimp with about ¼ ounce snow peas and ½ tablespoon of curry sauce per person.