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Shrimp Keto Curry

Creamy shrimp curry flavored with coconut cream, garlic, and ginger.
Course Main Dish
Cuisine Indian
Keyword keto curry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 333kcal

Ingredients

Shrimp

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp lime/lemon juice
  • pink Himalayan salt
  • black pepper

Curry

  • 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

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

Calories: 333kcal | Carbohydrates: 5g | Protein: 23g | Fat: 22g