Keto Shrimp Coconut Curry
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!
- 1 lb shrimp
- 1 tbsp coconut oil
- 1 cup coconut milk
- ½ tsp ginger (chopped)
- 1 tsp curry powder
- ½ onion (chopped)
- 1 clove garlic (minced)
- ½ tsp cinnamon powder
- ¼ tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp black pepper
- ½ tsp salt
- parsley or cilantro to garnish
- Rub the shrimps with salt, black pepper, and cayenne pepper and set aside.
- Sauté 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.
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.
