Many Indian curries are great options for the keto diet. Most of the times they go well with rice or Indian flat breads like roti, naans or parathas. Unfortunately these sides are very high carb. Luckily there are many options to make keto versions of Indian flat breads and keto alternatives for rice. Some keto alternatives for rice are cauliflower rice or brocolli rice which are perfect for this keto coconut shrimp curry recipe.
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This keto coconut shrimp curry is a delicious dish and goes very well with cauliflower rice. This enables us to enjoy this curry on the keto diet.
Cauliflower rice can be made by cutting cauliflower into florets and using a food processor. It is also readily available at most grocery stores in the frozen section or at Costco. I use Nature’s Earthly Choice Cauliflower Rice. Sometimes it is available at Costco in the rice and pasta section. It does not require to be refrigerated and is ready in 90 seconds. This makes it easy to enjoy the keto coconut shrimp curry.
This dish is 287.6 Calories and 6.8 g Net carbs (Total carbs 10.2 g – Fiber 3.4 g) per serving. This recipe is for three servings.
Ingredients
- 9 large shrimp
- 1/4 onion
- 1/4 tomato
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp coconut oil divided into 2 x 1 tbsp
- 1 tbsp chili powder
- 2 tsp cumin powder
- 2 tsp garam masala
- 1 bay leaf
- 1 piece cinnamon 1 inch
- 2 pieces cloves
- 1/2 tsp turmeric
- 2 tsp monk fruit sweetener – can use Swerve or any erythritol based sweetener
- 1 tsp salt
- 1 cup coconut milk
Garnishing
- 1 green chili slit (optional)
- 1 tbsp cilantro chopped
Keto Coconut Shrimp Curry Instructions
Prep
- Devein and remove the shell from the shrimp. Leave the shell on the tail (optional)
- Then toss the shrimp with turmeric and pinch of salt and set aside.
- Then rough chop onion and tomato and put in blender and blend into a smooth paste and set aside
Cooking Directions
- Heat 1 tbsp of coconut oil in a non stick pot on medium heat. Add shrimp and saute for a minute flipping half way until the shrimp turns pink. Take the shrimp out of the pot and set aside.
- Then add the remaining 1 tbsp coconut oil to the same nonstick pot. Add bay leaf, cinnamon, and cloves and saute until the aromatic fragrance is released.
- Then add the onion and tomato paste and saute for about 2-3 minutes.
- Then add ginger and garlic paste and cook for an additional 2-3 minutes.
- Add chili powder, cumin powder, garam masala, monk fruit, and salt.
- Then mix the ingredients well and saute for another 30 seconds to a minute till everything is cooked
- Add fried shrimp to the curry mixture.
- Then add coconut milk, mix everything well and let it simmer for about 3-4 minutes on medium heat.
- Transfer it to a separate bowl and garnish keto coconut shrimp curry with cilantro and green chilies.
- Then serve with Cauliflower rice.
Ingredients
- 9 large shrimp
- 1/4 onions
- 1/4 tomato
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp coconut oil - divided into 2 x 1 tbsp
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp garam masala
- 1 bay leaves
- 1 piece cinnamon - 1 inch
- 2 pieces cloves
- 1/2 tsp turmeric
- 2 tsp monk fruit sweetener - – can use Swerve or any erythritol based sweetener
- 1 tsp salt
- 1 cup coconut milk
Garnishing
- 1 piece green chilies - slit (optional)
- 1 tbsp cilantro - chopped
Instructions
Prep
- Devein and remove the shell from the body. Leave the shell on the tail (optional)
- Toss the shrimp with turmeric and pinch of salt and set aside.
- Rough chop onion and tomato and put in blender and blend into a smooth paste and set aside
Cooking Directions
- Heat 1 tbsp of coconut oil in a non stick pot on medium heat. Add shrimp and saute for a minute flipping half way until the shrimp turns pink. Take the shrimp out of the pot and set aside.
- Add the remaining 1 tbsp coconut oil to the same nonstick pot. Then add bay leaf, cinnamon, and cloves and saute until the aromatic fragrance is released.
- Add the onion and tomato paste and saute for about 2-3 minutes.
- Then add ginger and garlic paste and cook for an additional 2-3 minutes.
- Add chili powder, cumin powder, garam masala, monk fruit, and salt.
- Mix well and saute for another 30 seconds to a minute till everything is cooked
- Add fried shrimp to the curry mixture.
- Add coconut milk, mix everything well and let it simmer for about 3-4 minutes on medium heat.
- Transfer it to a separate bowl and garnish with cilantro and green chilies.
- Serve hot with cauliflower rice.
Notes
Nutrition
Let us know how this keto coconut shrimp curry recipe works out for you in the comments below.
Check out my keto shrimp alfredo zoodles recipe.