Shrimp Keto Curry

Anything doused in curry I will devour and this Shrimp Keto Curry is no different! It’s packed with flavor and really simple to make. The use of curry powder, canned coconut milk and fresh cilantro make this recipe an all around win. You’ll be dreaming of this recipe night after night!

Shrimp Keto Curry

Creamy shrimp curry flavored with coconut cream, garlic, and ginger.



1 lb large shrimp, peeled and deveined

1 tbsp lime/lemon juice

pink Himalayan salt

black pepper


2 tbsp butter

1/2 cup onion, diced

2 cloves garlic, minced

1 tbsp curry powder

1 tsp ground ginger

1/2 tsp ground cumin

1/2 tsp pink Himalayan salt

1/2 tsp black pepper

1 can (13.5 oz) coconut milk/cream

1/4 cup fresh cilantro, roughly chopped

US Customary – Metric


  1. In a bowl, toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  2. 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.
  3. Stir in the coconut milk and bring to a simmer, cooking for 4-5 minutes, stirring occasionally.
  4. Add the shrimp with the marinade and cook for 2-3 minutes, until the shrimp is pink and cooked through.
  5. Top with cilantro. If desired, serve immediately over cauliflower rice. Enjoy!


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