Keto coconut shrimp curry is packed full of flavor. An easy keto dinner made by cooking shrimps in a delicious sauce made with Thai coconut milk and some aromatic spices. This shrimp coconut curry can be eaten on its own for a light meal or served over any rice substitute of your choice. I served mine with Shirataki rice. You can also serve with keto dinner rolls or Cauliflower rice.
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Keto Coconut Shrimp Curry Recipe
With a few ingredients, you can get this Keto Low carb coconut shrimp curry ready for a sumptuous dinner. And the good thing is that’s it’s easily adaptable. For instance you can use a different spice blend from what I used.
It’s your meal. If your family prefers to use Cajun or creole seasoning you can. The only thing is it won’t have the Indian flavors synonymous with this dish however it will still be delicious. I have also made this with Suya spice.
This coconut shrimp curry is already dairy free. You can use mushrooms instead of shrimps to make a vegan curry recipe and if you are looking to try more seafood recipes, you should try Keto Shrimp Creole next!
- Jumbo Shrimps (Fresh, frozen or cooked)
- Coconut oil
- Coconut milk
- Spice blend: Garam masala, cumin, coriander, Curry powder, chili powder, Crushed Pepper, Chicken bouillon
How to cook Keto Low carb Shrimp curry
Pic 1-3; Prepare the shrimp by seasoning and with the seasoning blend.
Pic 4-6; Cover with cling film and let it marinate for 15 -20 minutes in the refrigerator.
Pic 7-9; Cook the Shrimp: Sauté shrimp in coconut oil got 2-3 minutes flipping ½ way through.
Pic 10-12; Sauté onions, add garlic and seasoning.
Pic 13-15; Add the tomato sauce and coconut milk
Pic 16-18; Let sauce simmer on low heat. Add the shrimps and let it cook till your desired level of shrimp doneness see how long to cook shrimp below I usually cook shrimps till they are cooooooked 😅
How long to cook Shrimp.
I am going to be very honest with you here, I am not much of a seafood fan. Shrimps are some of the ones I can tolerate. So to eat my shrimp in peace it really has to be well cooked. Some people may see mine as being overcooked so I will give you a quick tip on how to know when shrimps are well cooked.
A well cooked shrimp is pinkish in color, and takes on the solid shape of a C. It takes about 3 - 4 minutes to achieve this if you are frying it on the stovetop and takes about 10-12 mins in an air fryer when cooking from frozen.
Under cooked shrimps would have a solid C shape, it will be a wide and very flexible C. Overcooked will be a bit chewy and sometimes shaped like an O.
If you have leftovers, store in the airtight containers in the refrigerator for up to 5 days.
Keto coconut shrimp curry can also be made ahead and stored in the freezer for up to a month. Make sure it cools completely before freezing.
Quick Recipe Notes and Tips
- You can also used store bought cooked shrimp for this recipe.
- You can use tail on or tail off shrimp.
- Cooked shrimps work well too. Be sure to add it at the very end and cook till warmed through.
Other keto sauces and stews readers are making.
Keto Coconut shrimp curry
- 1 lb Fresh jumbo shrimps cleaned and deveined
- ½ teaspoon cumin
- ½ teaspoon curry powder
- 1 teaspoon crushed pepper flakes
- ½ teaspoon chili powder
- 2 teaspoon lemon juice
- ½ teaspoon salt
- 1 teaspoon chicken Bouillon
- 2 Tablespoons Coconut Oil
- 3 Tablespoons coconut oil
- 1 onion chopped
- 4 cloves garlic minced
- ½ Tablespoon minced ginger
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon curry powder
- 15 oz. Tomato sauce
- ½ teaspoon chili powder
- 1 teaspoon Chicken bouillon
- 13.5 fl oz (400ml) Thai coconut milk
- freshly chopped Parsley to garnish optional
Marinate the Shrimps:
- Pour spice blend, lemon juice and oil over the shrimps in a bowl. Mix to combine
- Cover and set aside for 20 mins
Pan fry the Shrimps:
- Heat 2 tablespoon of coconut oil in a 12 in skillet over medium heat.
- Sear shrimps for 2 -3 minutes flipping to the other side half way through.
- Scoop out into a plate and set aside while you make the sauce.
Make the Sauce:
- In the same skillet, Heat the rest of the coconut oil over medium high heat. Sauté onions till soft and translucent
- Next add the garlic and ginger sauté for another minute then add the spice blend.
- Add Tomato sauce and coconut. Let simmer on low heat for about 2 minutes. Taste for seasoning and adjust accordingly.
- Add the Shrimps and let it cook on low heat till it’s cooked to your desired doneness (for me that’s another 4-5 minutes.)
- Turn off heat and serve over shirataki rice, cauliflower rice or keto bread
- If While sautéing the onions you might notice browned bits from frying the shrimps, just scrape with your Wooden spoon.
- If you don’t like the spice blend used in this recipe you can easily use any spice blend you prefer like Cajun seasoning or even Suya spice.
- Adjust thickness of sauce to you liking. Add more water if it’s too thick or simmer for longer if it’s too light (watery).