Keto Coconut Curry Shrimp

Dive into the rich flavors of this Keto Coconut Curry Shrimp, a perfect symphony of succulent shrimp and creamy coconut with a hint of spice. It's a low-carb, high-fat dish that's both satisfying and nutritious, aligning perfectly with your keto lifestyle.

Course Dinner

Cuisine Indian

Keyword Keto Coconut Curry Shrimp, Keto Indian Cuisine, keto seafood recipes, Low Carb Shrimp Curry

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 297kcal

Equipment

Large skillet
Measuring cups and spoons
Knife
Cutting board
Stirring Spoon

Ingredients

1 pound Shrimp, peeled and deveined
2 tablespoons Coconut oil
1 medium Onion, finely chopped about 150 grams
3 Garlic cloves, minced about 15 grams
2 teaspoons Fresh ginger, grated
1 medium Red bell pepper, sliced about 119 grams
2 tablespoons Curry powder
1 teaspoon Ground turmeric
1 can Canned coconut milk, full-fat 13.5 ounces or 400 ml
½ cup Chicken broth, low sodium
½ teaspoon Salt
¼ cup Fresh cilantro, chopped
1 tablespoon Lime juice

Instructions

Preparation of Ingredients: Start by preparing your ingredients. Peel and devein the shrimp, chop the onion, mince the garlic, grate the ginger, and slice the red bell pepper.
Sauté the Aromatics: In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add Spices: Sprinkle the curry powder and ground turmeric over the aromatics, stirring continuously for about 30 seconds to allow the spices to release their flavors.
Introduce Bell Pepper: Incorporate the sliced red bell pepper into the skillet. Sauté for another 3-4 minutes until the pepper begins to soften.
Pour in Liquids: Slowly pour the coconut milk and chicken broth into the skillet, stirring to combine all the ingredients. Bring the mixture to a simmer.
Cook the Shrimp: Add the shrimp to the skillet, season with salt, and let it cook for 5-7 minutes, or until the shrimp turns pink and is cooked through.
Final Touches: Remove the skillet from the heat and stir in the fresh cilantro and lime juice. Adjust the seasoning if necessary.

Notes

For a spicier kick, add a diced chili pepper or a pinch of cayenne pepper along with the other spices.

Ensure not to overcook the shrimp to keep them juicy and tender.

Serve this curry over a bed of cauliflower rice for a complete keto meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.

Nutrition