Keto Shrimp Coconut Curry

4.89 from 51 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Gluten Free

Servings:

Calories: 237kcal

Author: Tayo Oredola

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