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Keto Coconut shrimp curry

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.
Course Dinner
Cuisine Asian, Indian
Keyword Keto Coconut Shrimp
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6
Calories 187kcal

Ingredients

For Shrimp

  • 1 lb Fresh jumbo shrimps cleaned and deveined
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1 teaspoon crushed pepper flakes
  • 1/2 teaspoon chili powder
  • 2 tsp lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon chicken Bouillon
  • 2 Tablespoons Coconut Oil

For Sauce

  • 3 Tablespoons coconut oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1/2 Tablespoon minced ginger
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 15 oz. Tomato sauce
  • 1/2 teaspoon chili powder
  • 1 teaspoon Chicken bouillon
  • 13.5 fl oz (400ml) Thai coconut milk
  • freshly chopped Parsley to garnish optional

Instructions

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

Notes

Be careful not burn the shrimps.
  1. If While sautéing the onions you might notice browned bits from frying the shrimps, just scrape with your Wooden spoon.
  2. 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.
  3. 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).
Net carbs: 5.3 g / serving 

Nutrition

Calories: 187kcal