Keto Coconut Shrimp Curry

Keto Coconut Shrimp Curry

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.

Keto Coconut Shrimp Curry - in a bowl with cauliflower rice
Keto Coconut Shrimp Curry with side of Cauliflower Rice

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.

Shrimp tossed in turmeric and salt

  • Then rough chop onion and tomato and put in blender and blend into a smooth paste and set aside

Onion and tomato paste

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.

shrimp fried until pink

  • 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.

bay leaf and cloves

  • Then add the onion and tomato paste and saute for about 2-3 minutes.

Onion and tomato paste

  • Then add ginger and garlic paste and cook for an additional 2-3 minutes.

ginger and garlic paste

  • Add chili powder, cumin powder, garam masala, monk fruit, and salt.

spices

  • Then mix the ingredients well and saute for another 30 seconds to a minute till everything is cooked

Keto coconut shrimp curry - Spices mixed

  • Add fried shrimp to the curry mixture.

Coconut Shrimp Curry - Shrimp

  • Then add coconut milk, mix everything well and let it simmer for about 3-4 minutes on medium heat.

Coconut Shrimp Curry - coconut milk

  • Transfer it to a separate bowl and garnish keto coconut shrimp curry with cilantro and green chilies.

  • Then serve with Cauliflower rice.

Keto Coconut Shrimp Curry

A delicious classic Indian Shrimp curry that traditionally served with rich can be enjoyed on keto diet with cauliflower rice.
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Indian
Keyword: coconut, curry, keto, Shrimp
Servings: 3
Calories: 287.8kcal
Net Carbs: 6.8g

Ingredients

Garnishing

  • 1 piece green chiliesslit (optional)
  • 1 tbsp cilantrochopped

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

Serve with Cauliflower rice.
Net carbs 6.8 g (Total carbs 10.2 g – Fiber 3.4 g)

Nutrition

Calories: 287.8kcal | Carbohydrates: 10.2g | Protein: 6.6g | Fat: 26.9g | Saturated Fat: 22.6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.1g | Cholesterol: 45.4mg | Sodium: 1027mg | Potassium: 329.3mg | Fiber: 3.4g | Sugar: 1.5g | Vitamin A: 893IU | Vitamin C: 5.9mg | Calcium: 76.8mg | Iron: 4.5mg | Net Carbs: 6.8g
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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.



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