Keto Coconut Shrimp Curry
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Mmmmm. That’s what you’re going to hear from the the rest of the house when this Keto Shrimp Curry’s aroma starts wafting through the kitchen. This fantastic Coconut Curry takes under a half hour to make and your family will definitely clean their plates. (Even the finicky kids).
🥘Ingredients
- ½ Leek – sliced thin
- 2 tbsp coconut oil
- 1 tbsp curry powder
- One pound Shrimp De-veined
- 1 tbsp ginger * minced or grated- about 2-3 inch piece
- 2 cloves garlic minced
- ½ red bell pepper sliced
- ½ red chili pepper * to taste – finely chopped
- 14 oz. coconut milk
- 1 tbsp lime zest * finely grated – or lime leaves crushed.
Toppings
don’t underestimate the power of these toppings when it comes to the coconut curry. This blend of flavors makes a great dinner into an amazing taste extravaganza.
- ½ cup green onion sliced thin
- lime wedges
- chopped cilantro
👨🏿🍳How to make the Coconut Curry:
- Slice all of the vegetables and pat your shrimp dry with a paper towel. Don’t go crazy with this, just blot up any excess water. Heat the coconut oil in a wok or a large frying pan on high.
***IMPORTANT: Once you start cooking everything will move quickly. Do yourself a huge favor and chop the veggies first.
- Fry all of the vegetables together for 2-*3 minutes and sprinkle the curry powder on top and gently mix everything together.
- Push the vegetables to the side and add the shrimp. Cook for about 2 minutes and gently mix everything together (again).
- Quickly add the coconut milk and let simmer for 5 minutes until everything is warmed and the shrimp are just pink and tender (If you let them simmer too long they’ll become rubbery).
- Serve with desired toppings and cauliflower rice, miracle noodles or veggies of your choice.
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📋Tips & FAQ’s:
Can I make this Coconut Curry ahead of time?
It’s best fresh and it’s so quick that I cant see this being an issue. Like most seafood you don’t want to keep this in the fridge more than a day or two.
Whats good with the Shrimp Curry?
Besides cauliflower rice or wonder noodles, any of these easy low carb recipes compliment this dish nicely….
That’s all for the Coconut Shrimp Curry!
If you love curry than I know you’ll love this recipe. Feel free to switch out the shrimp for tofu, chicken or pork too!
As always, please leave any questions, comments or funny dad jokes in the section below.
Ta ta for now!
Brandy
Coconut Shrimp Curry
Ingredients
- ½ Leek sliced thin
- 2 tbsp coconut oil
- 1 tbsp curry powder
- 1 lbs Shrimp Deveined
- 1 tbsp ginger * minced or grated- about 2-3 inch piece
- 2 cloves garlic minced
- ½ red bell pepper sliced
- ½ red chili pepper * to taste – finely chopped
- 14 oz. coconut milk
- 1 tbsp lime zest * finely grated – or lime leaves crushed.
Toppings
- ½ cup green onion sliced thin
- lime wedges
- chopped cilantro
Instructions
- Slice all of the vegetables and pat your shrimp dry with a paper towel. Don't go crazy with this, just blot up any excess water. Heat the coconut oil in a wok or a large frying pan on high.
- Fry all of the vegetables together for 2-*3 minutes and sprinkle the curry powder on top and gently mix everything together.
- Push the vegetables to the side and add the shrimp. Cook for about 2 minutes and gently mix everything together.
- Quickly add the coconut milk and let simmer for 5 minutes until everything is warmed and the shrimp are just pink and tender ( If you let them simmer too long they'll get rubbery).
- Serve with desired toppings and cauliflower rice, wonder noodles or veggies of your choice.
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Nutrition
The nutritional information for the Thai Coconut Shrimp Curry is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
