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    Home » Low Carb Keto Recipes » Keto Main Dish

    Coconut Milk Shrimp Curry

    Published: Jun 7, 2022 Last updated: Dec 12, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A keto curry shrimp recipe packed with flavor, this coconut milk shrimp curry is sweet and spicy and a satisfying dinner.
    Featured image for Coconut Milk Shrimp Curry.
    Pin image for coconut milk shrimp curry.

    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!

    Coconut Shrimp Curry On a plate with Cauliflower Fried Rice.

    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
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe

    ❤️ 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 for curry vegetable sauce.
    Vegetables and spice for sauce from top to bottom clockwise: tomatoes, bell pepper, jalapeno, coconut oil, curry powder, black pepper, salt, ginger, garlic, and onion.

    🥘 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

    Onions, Peppers, and tomatoes in a skillet with hot oil.

    🔪 Instructions

    1. 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.
    2. 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.
    3. 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.
    4. Return the shrimp to the vegetable mixture and sprinkle with fresh cilantro. Simmer for 5 minutes, until shrimp are cooked through.
    Shrimp cooking in the veggies with curry sauce.
    Shrimp are cooked in a curried veggie mix to add flavor to the shrimp.

    🥄 Equipment

    Measuring cups

    Cutting board

    Chef knife

    Large skillet

    Storage bowl

    Pouring chicken broth into the cooked vegetables.
    Chicken broth is added to give body and flavor to the curry sauce.

    🥫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.
    Curry simmering in a skillet.
    Keto curry sauce simmers on the stove top until it reduces in volume and thickens.

    💭 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

    A plate with shrimp in a curry sauce on top of coconut cauliflower rice.
    Succulent large shrimp in a creamy coconut curry sauce makes the perfect keto dinner.

    🍽 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

    Featured image for Coconut Milk Shrimp Curry.

    Coconut Milk Shrimp Curry

    Shelby Law Ruttan
    A keto curry shrimp recipe packed with flavor, this coconut milk shrimp curry is sweet and spicy and a satisfying dinner.
    4.84 from 6 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Keto Main Dish
    Cuisine Asian
    Servings 4
    Calories 319 kcal

    Equipment

    • Measuring cups
    • cutting board
    • chef knife
    • Large skillet
    • 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.

    Nutrition

    Calories: 319kcalCarbohydrates: 12gProtein: 19gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 145mgSodium: 1121mgPotassium: 579mgFiber: 2gSugar: 4gVitamin A: 714IUVitamin C: 35mgCalcium: 108mgIron: 4mg
    Keyword Coconut Milk Shrimp Curry, Easy curry shrimp recipe, Keto curry
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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