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Coconut Curry Keto Shrimp
Mirha Pretty

Coconut Curry Keto Shrimp

A rich, aromatic, and creamy keto shrimp dish infused with coconut milk and warm curry spices. This low-carb recipe delivers bold flavor with a silky sauce that perfectly coats juicy shrimp. It’s comforting, slightly spicy, and perfect for a quick dinner with an exotic twist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Asian / Keto
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 500 g – Shrimp peeled & deveined
  • 2 tbsp – Coconut oil
  • 3 cloves – Garlic minced
  • 1 tsp – Ginger grated
  • 1 cup – Coconut milk full-fat
  • 1 tbsp – Curry powder
  • ½ tsp – Turmeric
  • ½ tsp – Salt
  • ¼ tsp – Black pepper
  • 1 tbsp – Lemon juice
  • 2 tbsp – Fresh cilantro chopped

Method
 

  1. Heat coconut oil in a pan over medium heat.
  2. Add garlic and ginger; sauté until fragrant.
  3. Stir in curry powder and turmeric; cook for 30 seconds.
  4. Add coconut milk and bring to a gentle simmer.
  5. Add shrimp and cook for 3–4 minutes until pink and cooked through.
  6. Season with salt and black pepper.
  7. Add lemon juice and stir well.
  8. Garnish with fresh cilantro and serve hot.

Notes

  • Use full-fat coconut milk for a creamy texture.
  • Adjust spice level by adding chili flakes if desired.
  • Do not overcook shrimp to keep them tender.
  • Serve with cauliflower rice for a complete keto meal.

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