Coconut milk shrimp curry is a delicious low carb keto shrimp recipe packed with flavor. It is a main dish recipe to make when you are craving take out but don't want to spend the money!
This is one of the best shrimp recipes. It is low carb and keto friendly, making it the perfect meal with big flavor for the whole family to enjoy. The combination of spicy sweet flavors coating juicy shrimp is filling and comforting without all the carbs.
Jump to:
❤️ Why you'll love it
Easy recipe: It is an easy coconut shrimp curry recipe that is ready in just 30 minutes.
Low carb: 4 generous servings with only 10 net carbs per serving.
Packed with protein: There is plenty of delicious plump shrimp in each serving, with 19 grams of protein per serving.
🥘 Ingredients
Large raw shrimp, I used 21-25 count, but feel free to use jumbo-sized shrimp
Coconut oil, used for flavor
Full-fat Coconut milk, I buy this in cans and it is unsweetened.
Green bell peppers, added for sweetness
Jalapeno pepper, added for heat
Onion, added for flavor
Garlic cloves, fresh garlic is best, but you can also buy jarred minced garlic.
Fresh ginger
Tomatoes
Curry powder, this is a yellow powder.
Hot sauce, I like to use chili garlic sauce
Golden monkfruit, this is a sugar free version of brown sugar.
Salt and black pepper
🔪 Instructions
- In a large hot skillet over medium-high heat, add the coconut oil and allow it to melt. Add the bell peppers, jalapeno, onion, garlic, ginger, and tomatoes to the oil and saute for 5 minutes, until vegetables have begun to soften. Stir in the curry powder, hot sauce (if using), and black pepper.
- Add the shrimp to the vegetable mixture and cook for 5 minutes, stirring often to cook shrimp on all sides. Remove the shrimp to a small bowl and set aside.
- Add the chicken broth and coconut milk to the vegetables and bring to a simmer. Reduce to medium heat and simmer for 15 minutes, until stock begins to reduce.
- Return the shrimp to the vegetable mixture and sprinkle with fresh cilantro. Simmer for 5 minutes, until shrimp are cooked through.
🥄 Equipment
Measuring cups
Cutting board
Chef knife
Large skillet
Storage bowl
🥫Storage
Store any leftover curry shrimp in an airtight container in the fridge up to 3 days or in the freezer up to 3 months.
📖 Variations
- Substitute 2 teaspoons garlic paste for the minced ginger.
- A tablespoon of red curry paste can be substituted for the curry powder.
💭 Tips
- If you are cooking for only 1 or two, this recipe is easy to portion out into 4 servings and store them in the freezer (up to 3 months) for easy premade lunch or dinner.
- For a thicker curry, allow the coconut sauce to simmer until it has reduced to desired thickness.
📚 Related Recipes
This Coconut Curry Tofu Bowl is a delicious vegetarian recipe.
Chickpea and Spinach Curry is packed with curry flavor.
Try this easy to make Curried Butternut Squash Naan Pizza for your next pizza night.
My whole family loves this Chinese restaurant favorite Honey Walnut Shrimp recipe
🍽 Serve with...
This coconut curry shrimp recipe is delicious served over top of coconut cauliflower rice and if carbs aren't an issue, it can be served over jasmine rice or rice noodles.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Coconut Milk Shrimp Curry
Equipment
- Storage bowl
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 pound large shrimp
- 1 tablespoon coconut oil
- 1 large tomato , diced
- 1 green bell pepper , seeded and diced
- ¾ cup onion , diced
- 1 tablespoon minced garlic
- ½ tablespoon minced ginger
- 1 tablespoon curry powder
- 1 teaspoon hot sauce
- ½ teaspoon black pepper
- 2 cups chicken broth
- 1½ cups full-fat coconut milk
- 1 tablespoon golden monkfruit (optional)
- 2 tablespoon cilantro , chopped (optional)
Instructions
- In a large hot skillet over medium-high heat, add the coconut oil and allow it to melt. Add the bell peppers, jalapeno, onion, garlic, ginger, and tomatoes to the oil and saute for 5 minutes, until vegetables have begun to soften. Stir in the curry powder, hot sauce (if using), and black pepper.
- Add the shrimp to the vegetable mixture and cook for 5 minutes, stirring often to cook shrimp on all sides. Remove the shrimp to a small bowl and set aside.
- Add the chicken broth and coconut milk to the vegetables and bring to a simmer. Reduce to medium heat and simmer for 15 minutes, until stock begins to reduce.
- Return the shrimp to the vegetable mixture and sprinkle with fresh cilantro. Simmer for 5 minutes, until shrimp are cooked through.
Sue McKinnon says
I just tried this recipie for lunch and it was delicious, will be having it again, thank you xo