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
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
Video
Notes
- 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
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
Holy wow! This recipe was fantastic. I added a splash of pepper juice to the mix and it added such a lovely brightness.
My boyfriend isn't a big coconut milk fan, but this blended together so beautifully. He devoured two servings in a flash!
Thank you so much for this!
I'm so glad you enjoyed this, Cat! I love the addition of pepper juice 😀
Wow wow wow! The curry sauce is crack! Thank you so much for sharing. I followed your recipe exactly and it came out amazing! Love the flavor. I want to bottle this up and keep it in the fridge. How long would it last?
Also, I’ve been 3 weeks on a vegetarian: pescatarian keto and this recipe fit in perfect! Do you have more recipes with favor like this?
Thank you for your wonderful feedback, Charm! I haven't kept it for more than 5 days before, so I'm not sure how much longer it will maintain its freshness. You can do a search on my site for fish or shrimp and you will find some more delicious recipes!
What kind of curry do you use? Sounds delicious
Thank you, Maria! You can use your favorite brand of curry. I have a link in the recipe card to the brand I used.
This recipe is fantastic!
The blend of spices was ideal with each carrying its own flavour and melding with the others without any one single spice over powering the others. I will definitely be making this again and again and I'd be proud to serve it to guests.
Thank you for sharing!
Thank you so much for your feedback, Ruth! I'm so glad you enjoyed this recipe 🙂
This recipe is so awesome, It was a big hit at my Birthday dinner last night. I followed the recipe exactly and it turned out great, delicious and filling. Everyone kept saying how good it was and how it was restaurant quality.
Thank you for your wonderful feedback, Shannon! I am so glad my recipe helped make your day special 🙂
I love to get shrimp curry from my favorite oriental restaurant and I have never made my own. This was DIVINE!! Much better than takeout. Will definitely be putting this in my favorite recipe collection!
I'm so glad you enjoyed it, Mendee!
I've never made a curry before and this was a perfect first recipe. Thank you! My parents loved it too.
I'm so thrilled to hear that!
This was sooooo good and sooooo easy! I reduced the pepper and cayenne. I could have reduced the cayenne down to 1/8 tsp, next time I will. I doubled the cumin and curry because I love cumin and curry. Delish! Served over cauliflower rice with a side of steamed broccoli. I did end up adding a corn starch slurry using 1 tsp corn starch. Thickened up just right. Thanks for sharing!
Yum! I like how you made the dish your own 🙂 So glad you enjoyed it!
I am always looking for a new way to cook shrimp and I love this! When I was cooking it, I thought boy that is not very much spice but it is perfect! The sauce is so good you almost forget to eat the shrimp.
I am so glad you enjoyed it, Debra! The sauce is my favorite part of the recipe too 🙂