Keto Diet

Keto Shrimp Coconut Curry

Course: Main Course

Cuisine: Asian

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Calories: 237kcal


  • ▢1 lb shrimp
  • ▢1 tbsp coconut oil
  • ▢1 cup coconut milk
  • ▢½ tsp ginger
  • ▢1 tsp curry powder
  • ▢½ onion
  • ▢1 clove garlic
  • ▢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.
  • Fry 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.


This recipe contains 4 servings and 2 net carbs per serving.

  • 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, 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.


Calories: 237kcal | Carbohydrates: 3g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 417mg | Potassium: 308mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.2mg

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