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!
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.
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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 when making this recipe
- 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.
Check out these other delicious low carb stew and curry dishes!
Efo Riro (Nigerian Spinach Stew)
Looking for more keto recipes? Try these!
Keto Crack Slaw (Egg Roll in a Bowl)
Keto Hot Wings with Ghost Pepper
Broccoli Salad with Bacon and Sunflower Seeds
Keto Shrimp Coconut Curry
Ingredients
- 1 lb shrimp
- 1 tablespoon coconut oil
- 1 cup coconut milk
- ½ teaspoon ginger
- 1 teaspoon curry powder
- ½ onion
- 1 clove garlic
- 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.
- Fry onions, garlic, and ginger in coconut oil for 2-3 minutes.
- Pour in the coconut milk and add cumin, curry, cinnamon and boil for about 5 minutes.
- 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.
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.
Yessss Tayo! This was the first recipe of yours I made and the reason I am following you. This was exactly what I was looking for. I served it over riced cauliflower for me and actual rice for the kids and my husband. I think next time I'll do it over Miracle noodles for me and angel hair for them. I had a Thai shrimp curry like that once and this reminded me of it. Thank you again!
You're so welcome, Kim! I'm so glad you and your family enjoyed the recipe!
Wow I'm not a huge curry fan but my mother is. Made it and it blew me away. This is the first curry I enjoyed. I like the spicy kick it has!
I'm glad you both enjoyed it, Amanda!
This was way too peppery.. maybe half the amount of black pepper and cayenne
Yes, you can always cut down on the pepper. I always say in the notes, that the cayenne pepper is optional and you can leave it out.
Pretty tasty, Tayo!
Thank you, Bob!
Curious if the ginger is fresh or powdered? This dish sounds amazing! Thanks
Hi Angela, I used fresh ginger for this recipe. I hope you try it!
I made this tonight for my extremely picky family and we all went back for seconds! So full of flavor! Definitely a new favorite- thank you for sharing!
I'm glad you and your family enjoyed it, Monica!
This is such a fantastic recipe! My family loved it. I added a lot more ginger and used coconut cream (unsweetened). I will add a little lemongrass next time to see how that works out!
I'm glad it was a hit with your family, Lulu! Thanks for the feedback!
Hi
This recipe sounds amazing but I really can’t stand cinnamon. Will this make or break this recipe? Is there something I can replace it with.
Thanks in advance
Hi Maria, you can omit the cinnamon. It won't make or break the recipe as the combination of the other spices will still bring out the flavor. Let me know how it goes!
hi i have a question, how did you calculate the calories in this? I plugged the ingredients into a website i use to find the nutrition info for recipes and it came out as 265 calories per serving, or 183 with lite coconut milk. thanks
Hi Liz, I use a nutrition calculator that comes with my recipe card. I'll say double-check the nutrition information of the coconut milk you use. It varies very widely.