We love a good flavorful dish. I served this over rice from my husband, cauli-rice for me and just the curry for my son. No matter how you have it, the dish is wonderful. I was amazed at how quickly it came together not to mention using just one pan to cook it all. You need this in your life, trust me!

Keto Shrimp Coconut Curry
(Adapted from Low Carb Africa)

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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

Marinate 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.

Notes
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.

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