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Easy Keto Coconut Curry Shrimp Recipe

Easy Keto Coconut Curry Shrimp

Large shrimp simmer in a creamy unsweetened coconut milk sauce with red curry paste, garlic, ginger, lime, and cilantro. This quick seafood dinner makes 4 servings in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large shrimp, peeled and deveined; tails may be left on
  • 1 tablespoon Avocado oil, coconut oil, or olive oil
  • 1/2 small Small yellow onion, thinly sliced or finely diced
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated or finely minced
  • 2 tablespoons Red curry paste
  • 1 teaspoon Curry powder
  • 1/2 teaspoon Ground turmeric, optional
  • 1 13.5- to 14-ounce can Full-fat unsweetened coconut milk
  • 1 tablespoon Fresh lime juice
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
Garnish
  • 1/4 cup Fresh cilantro, chopped
Optional Garnish
  • 1/2 teaspoon Red-pepper flakes or sliced Thai chili

Method
 

Step-by-Step
  1. Pat the shrimp dry and season with the kosher salt and black pepper.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2–3 minutes, until it begins to soften.
  3. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant.
  4. Add the red curry paste, curry powder, and optional turmeric. Cook for 30–60 seconds to bloom the spices.
  5. Pour in the coconut milk and stir until the curry paste is fully incorporated. Bring the sauce to a gentle simmer.
  6. Add the shrimp in a single layer and simmer for approximately 2–4 minutes per side, until pink, opaque, and loosely curled.
  7. Remove the skillet from the heat and stir in the lime juice. Taste and adjust salt, pepper, or chili.
  8. Garnish with cilantro and serve immediately with a low-carbohydrate side.

Notes

Use full-fat unsweetened coconut milk and check the curry paste label for added sugar. Do not overcook the shrimp; if the sauce needs thickening, simmer it before adding the shrimp rather than cooking the seafood longer.