keto low carb coconut curry salmon and shrimp Recipe | MzBrooklyn Journey



Hey Brooklynites in this video my mom teaches you how to make her coconut curry salmon and shrimp which happens to be #keto friendly as well as #lowcarb dont forget to like and share your picture with me on Instagram @brooklyngetsfit WE GOT THIS #WEIGHTLOSS #WEIGHTLOSSTRANSFORMATION #HEALTH

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●▬▬▬▬▬▬▬▬▬ஜ۩●۩ஜ▬▬▬▬▬▬▬▬▬● FULL RECIPE INGREDIENTS AND AMOUNTS. SERVES 4

1 1/2 lbs of wild Atlantic caught salmon (NEVER EVER IN LIFE BUY FARM RAISED)
1 LB of Large or jumbo Tiger Shrimp WILD CAUGHT (NEVER FARM RAISED)that’s a sin

Season mix. Combine
1/2 TBSP of seafood base (use a good quality brand no msg)
1/2 TBSP of black pepper (fresh grind pepper is soooo much better In tatse)
1/2 TBSP crushed red pepper flakes
1/2 TBSP ground marsala
1 TBSP Curry (We use a quality indian curry the flavor is sooooo much better and potent then store bought jamaican curry NO SHADE TO MI JAMAICAN FAMILY BUT INDIAN CURRY IS WAYYYYYY BETTER IMO.)
1/2 TBSP Ground Cumin
1/2 tsp turmeric
1/2 Tsp corridor
1/2 TBSP seasoning salt (I used the trader Joe’s brand it’s so good)
1/2 Tsp sason goya (the orange and white box)
1/2 Tsp of fresh minced garlic (mince it yourself do not buy the garlic in water that’s just nasty)🤮
2TBSP of oil (use olive oil or vegetable oil)
Mix seasoning paste together. Set aside

2 TBSP red onion (minced it doesn’t have to be extremely thin)
1 TBSP of oil
1/2 minced garlic
1/2 green bell pepper thinly sliced
1/2 red onion thinly sliced
1/2 cup warm water
1/2 cup coconut milk (it’s in a can its unsweetened coconut cream find it in your can foods section)

Directions
1. Clean and wash salmon with lemon and rinse with cold water. Clean and devain shrimp with lemon and rinse with cold water.

2. To a Medium high heat cast iron skillet or non stick skillet that has been heated add 1 TBSP of oil when the oils gets to temperature, to that add your minced onion. Let it saute for 1 minute the add minced garlic and saute together for 1 minute.

3. Add seasoning paste to pan and saute for 30-60 seconds until its fragrant and season has infused into the hot oil.

4. Add salmon to the pan and saute for 2 minute on each side be careful not to break your salmon. After the 4 minutes of sauteing the salmon add your shrimp (make sure they aren’t on top of each other) saute for 2 minutes 1 minute per side

5. Add 1/2 cup of warm water to the pan and cover for 3 minutes. After 3 minutes remove lid and add 1/2 cup Of coconut milk remove shrimp and let salmon simmer with the curry broth until it reduces in liquid amounts (about 8-10 minutes) then add shrimp back along with onions and peppers. Take for salt make any adjustments give a final gentle sir and serve with your favorite vegetables or white rice if you aren’t low carb.

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