This keto shrimp coconut curry will totally blow your mind on how delicious and easy it is to make. Made with a delightful ethnic blend of spices, this curry recipe bursts with flavors that will make your taste buds squeal with joy!
Why You'll Love It
This shrimp coconut curry has a distinctive taste and flavor thanks to the cumin, cinnamon and curry spices used. Your whole house will be filled with the pleasant aroma of this dish and it is guaranteed to make everyone’s mouth water!
I love to eat this with cauliflower rice but sometimes I want a lighter meal and I eat this shrimp coconut curry with some low carb bread.
Ingredients Used
- Shrimps: You can use any size of shrimp you like but I used medium-sized shrimps that were already peeled and deveined. If your shrimps are frozen, you can defrost them quickly using an air fryer.
- Unsweetened coconut milk: The brand of coconut milk used really matters. If you buy a generic brand from a grocery store that has a lot of liquid, the curry will turn out more watery. The brand I like to use that never fails is the Thai kitchen organic coconut milk brand. It gives the curry sauce a nice, thick consistency.
- Spices: curry powder, black pepper, cinnamon, cayenne pepper, ground cumin, and salt. The cayenne pepper is optional and you can leave it out if you do not want it spicy. But the curry, cinnamon, and cumin are essential to the curry taste and you cannot omit these.
- Vegetables and herbs: onions, garlic, ginger, parsley, or cilantro to garnish.
- Coconut oil: Coconut oil enhances the coconut flavor of the curry but you can substitute it with olive oil if that’s all you have on hand.
How to Make Keto Shrimp Coconut Curry
- Rub the shrimps with salt, black pepper, and cayenne pepper and set aside. If you have more time, you can do this for 30 mins to an hour for a richer flavor.
- Peel and chop the onions and ginger and mince the garlic. Add 2 tablespoons of coconut oil to a pan.
- When heated, add the onions, ginger, and garlic and stir for 2 to 3 minutes. Pour in the coconut milk and add the cinnamon, cumin, and curry.
- Let it boil for about 5 minutes, then add in the shrimps with its marinade and let it cook until the shrimps are done.
- You can add more salt and pepper if you want to. Once the shrimp is done, turn off the stove and let it sit for a few minutes. The curry sauce will thicken some more.
- Garnish with parsley or cilantro or any herbs you like and serve over cauliflower rice.
This recipe contains four servings and each serving is 2 net carbs.
Recipe Video
Click on the image below to watch me make this recipe from start to finish on YouTube!
Tips and Variations
- If the shrimp is not yet cooked and the sauce is getting too thick, add about ¼ cup of water. Add just a little bit at a time.
- If your curry ends up a bit watery, you can make a slurry to thicken it. Mix 1 tablespoon of arrowroot powder with 2 tablespoons of water, and pour it into the curry to thicken it. Let it cook for 2-3 minutes.
Related Recipes
Check out these other delicious low carb stew and curry dishes!
Efo Riro (Nigerian Spinach Stew)
📖 Recipe
Keto Shrimp Coconut Curry
This keto shrimp coconut curry recipe will totally blow your mind on how delicious and easy it is to make. Made with a delightful ethnic blend of spices, this curry recipe bursts with flavors that will make your taste buds squeal with joy!
Print
Pin
Save
Servings: 4
Calories: 237kcal
Ingredients
- 1 lb shrimp
- 1 tablespoon coconut oil
- 1 cup coconut milk
- ½ teaspoon ginger chopped
- 1 teaspoon curry powder
- ½ onion chopped
- 1 clove garlic minced
- ½ teaspoon cinnamon powder
- ¼ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ teaspoon salt
- parsley or cilantro to garnish
Instructions
- Rub the shrimps with salt, black pepper, and cayenne pepper and set aside.1 lb shrimp, 1 teaspoon black pepper, ½ teaspoon salt, ½ teaspoon cayenne pepper
- Sauté onions, garlic, and ginger in coconut oil for 2-3 minutes.½ teaspoon ginger, ½ onion, 1 clove garlic, 1 tablespoon coconut oil
- Pour in the coconut milk and add cumin, curry, cinnamon and boil for about 5 minutes.1 cup coconut milk, 1 teaspoon curry powder, ½ teaspoon cinnamon powder, ¼ teaspoon ground cumin
- Add in the shrimp with the marinade.
- Let it cook till shrimp is done (approximately 10 mins).
- If it gets too thick and the shrimp is not yet done, add about ¼ cup of water.
- Taste for salt and add more if desired.
- Garnish with parsley or cilantro and serve over cauliflower rice.parsley or cilantro to garnish
Notes
This recipe contains 4 servings and 2 net carbs per serving.
- If the shrimp is not yet cooked and the sauce is getting too thick, add about ¼ cup of water. Add just a little bit at a time.
- If your curry ends up a bit watery, mix 1 tablespoon of arrowroot powder with 2 tablespoons of water, and pour it into the curry to thicken it. Let it cook for 2-3 minutes.
Nutrition
Calories: 237kcal | Carbohydrates: 3g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 417mg | Potassium: 308mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.2mg
Follow Me On Youtube Watch me make my recipes from scratch!
Get My Keto Ebooks for 15% Off! Get both my ebooks with over 50 recipes for just $22.08!
So delicious.
Thank you, Nancy!
This is a 10-star recipe! Tonight I decided to have the rest of the chili lime salmon I made last night with a side of shrimp. In trying to decide how to fix my shrimp I ran across this recipe. I am usually not a fan or curry, but decided to take a chance and so very glad I did. This is excellent! I only used a half pound of shrimp so I halved the recipe. But when I was finished and I had heated my salmon, I chunked the salmon and mixed it in with the shrimp and sauce. MMMMMMMMMMMMMM ... this was so good and I am so stuffed. Will definitely be making this again.
Thanks for your kind review, Peachy! Adding salmon to the shrimp curry was such a great idea. I think I might have to try that too!
Mmmm-mmmmm! I made this for dinner last night, following your recipe exactly and yes, indeed, it was terrific. My other half and I polished off the entire pan! I'll be making this wonderful shrimp curry again and again. Thank you so much!
As a side note, my can of coconut milk was 2 Cups, so I had a cup left over to make the most delicious curried chicken soup today. Oh boy, a double pleasure!
Tayo, you are the best 😀
Aww, thanks for your kind words, Jenny!
just had this for dinner My husband said it is perfect! The flavors are amazing!
thank you!
That's awesome to hear! So glad you and your husband enjoyed it. Thanks for sharing!
Made the curry for dinner tonight. its wonderful. Served with hearts of palm rice. yum
Sounds like a fantastic dinner, Karen! Hearts of palm rice is a great choice with curry. Glad you enjoyed it!
I don't have coconut oil. can I use something else?
You can use olive oil, but coconut oil gives it a more pronounced coconut flavor.
This is amazing. thank you for
or such an easy and flavorful dish. will make this many more times!
So happy you loved it, Deb!
Awesome recipe. We cut florets of cauliflower and broccoli and added with coconut cream along with green and yellow pepper strips. Yummy and full of flavour. I am looking forward to trying more of your recipes.
That sounds delicious with the added veggies and coconut cream! Glad you enjoyed it. Can't wait for you to try more recipes! 😊