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!
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📖 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!
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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
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Hi, absolutely delicious easy recipe. We loved the flavour and we had all the ingredients on hand. I'm looking forward to making more of your recipes. Thank you from Auckland, New Zealand.
So glad you enjoyed it and had everything you needed!
This was a truly delicious dish!! The only addition I made was fish sauce and a dash of crushed red pepper. So easy, sooo goood
I'm so glad to hear you enjoyed the shrimp curry, Carrie!
Oh. My. Gosh. This recipe was so good! It was like every single bite just kept getting better. My husband doesn't even like curry & even he said he loved it. I will definitely be making this again!!! Thank you so much!
I'm so glad you both enjoyed the curry dish, Amanda!
This was sublime, so much flavour Thank you for the receipe
You're welcome, Nek!
1/3 cup of that coconut milk is 120 calories 1 cup would be 360, Plus 449 for the shrimp, Plus 130 for the coconut oil alone. Which would be 939 divided by 4. So the calories would be 234. The carbs are about right.
It's been corrected, thanks!
This is a delicious and super easy recipe. I cook a lot and love to find new recipe blogs - this one is A++. This is the second recipe I made from the site and the seasoning is on point. I made this dish once as written (with some cornstarch in water added to thicken the sauce). The second time I added a package of mixed mushrooms once the onions had softened a bit. This was a nice addition to get some veggies in there plus add a nice umami flavor. I’d recommend trying other recipes from the site too!
Thank you so much, Jess! I am so glad to hear you enjoyed the recipe 🙂
Soooo good and sooo easy!
Thank you, Ellen!
Even just the coconut milk and shrimp is 986 calories. This is low carb but your calorie count is not correct.
It's been corrected, thanks!
She's right. 1/3 of a cup of the coconut milk you reference is 120 calories. A whole cup would be 360 calories.
This was easy and delicious. I served with Better Than... noodles.
One thing I should have remembered a lesson I learned before: never increase cayenne in a recipe to adjust for more protein. I had a bit more than 1 lb of shrimp and thought to add a bit more of everything else. Yeah, never need to increase the cayenne amount.
This was really flavorful!
Thanks for the feedback, Stacey. I'm so glad you enjoyed the recipe. And yes, a little cayenne pepper goes a long way! 😀