Introduction to Shrimp Keto Curry
Anything doused in curry is a delight, and this Shrimp Keto Curry is no exception. It’s packed with flavor and really simple to make. The use of curry powder, canned coconut milk, and fresh cilantro makes this recipe an all-around win. You’ll be dreaming of this recipe night after night!
The Best Curry Recipe
This might just be the best curry recipe, but that truly depends on your curry preference. Do you prefer Thai or Indian style curry dishes? If you are into Thai, then this recipe, along with anything made with coconut milk, is going to be for you. If you prefer Indian curry, then you definitely want to make our Keto Butter Chicken asap!
Dairy-Free Keto Is Possible
To make this recipe dairy-free, all you have to do is substitute the butter for ghee or coconut oil! It’s that easy. Most recipes can be made dairy-free and still remain just as delicious. You don’t need to feel deprived. If you are looking for family-friendly, dairy-free, keto recipes, you can give our Keto Egg Roll in a Bowl a try. We also have a delicious coconut curry chicken and keto Salisbury steak that are already dairy-free and great for the entire family!
Your New Favorite Shrimp Keto Curry
You can serve this easy-to-make keto curry recipe alongside steamed cauliflower rice, zucchini noodles, or all on its own. The curry will get soaked up by the rice/zoodles, and the shrimp will keep you full and satisfied all night long! If you make this shrimp keto curry for your family, be sure to make a double batch for leftovers for work lunch all week long.
Recipe Details
- Total Time: 30 minutes
- Servings: 4
- Calories per serving: 333 kcal
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Instructions
- In a bowl, toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
- In a medium skillet, melt the butter in a medium-size skillet set over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic, curry powder, ginger, cumin, salt, and pepper; cook for 30-60 seconds until fragrant.
- Stir in the coconut milk and bring to a simmer, cooking for 4-5 minutes, stirring occasionally.
- Add the shrimp with the marinade and cook for 2-3 minutes, until the shrimp is pink and cooked through.
- Top with cilantro. If desired, serve immediately over cauliflower rice. Enjoy!
Notes
- Net Carbs: 5g
- Serving Size: 1/4th recipe
Nutrition Facts
- Calories: 333
- Calories from Fat: 198
- *% Daily Value:
- Fat: 22g, 34%
- Carbohydrates: 5g, 2%
- Protein: 23g, 46%
*Percent Daily Values are based on a 2000 calorie diet.
Recipe Information
- Course: Main Dish
- Cuisine: Indian
- Keyword: keto curry
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