I made this for dinner last night and BF and I were licking our plates it was so good!

1 lb peeled raw shrimp
1 T. oil or butter
1 T. green curry paste (can substitute red paste or powder)
1 c. cream
2-3 T. canned pumpkin

Heat oil or butter in large skillet over medium high. Pat shrimp dry, season with salt and add to skillet. Add curry paste. Break up curry paste and cook along with shrimp until they are pink on one side (1-2 minutes), then turn shrimp over and reduce heat to medium low. Add pumpkin and cream, and stir to combine (sauce will be thick). Simmer until the shrimp are cooked through (2-3 minutes). Adjust seasoning and serve.

This would also be great with coconut milk or with a bit of peanut butter added. Scallions would be a good addition as well. It makes a lot of sauce, so you could easily serve it over a bed of shredded cabbage, broccoli, spinach or whatever (I just ate it with a spoon!). Delicious! I estimate this at about 14 carbs for the whole recipe, and it serves 2 generously.