This low carb shrimp curry comes together quickly and easily, and is full of flavour. You'll never miss the carbs - and neither will anyone you serve it to!
We’re big fans of Indian food - especially curries - in this household.
Unfortunately, our favourite Indian takeout foods are really, REALLY not low carb friendly in the slighest.
Recently we were craving Indian, so it was time to put together a low carb version!
This Keto Shrimp curry has all of the flavour, very few of the carbs, and - unlike some of my other curries - comes together VERY quickly.
It takes longer to marinate the shrimp, than to cook this dish!
What to Serve with Low Carb Shrimp Curry
As pictured, we served it on cauliflower rice.
A bit of butter, some salt and pepper, and you’ve got a respectable enough “rice” base for this curry recipe.
Want to go a bit further with it?
Toss some whole cumin seeds and a small amount of lemon zest in the hot “rice”, before seasoning with salt and pepper.
Quick and easy way to make it taste more like Indian takeout!
While I’m usually quick to recommend celery root / celeriac rice as a rice sub, I don’t think the flavour would work well with this recipe.
Zoodles, however, are another option!
You can thick-spiral some zucchini, and toss it in the sauce at the same time as the shrimp. By the time the shrimp is fully cooked, the zucchini should be perfect!
How to Make Low Carb Shrimp Curry
Full recipe follows, here's the pictorial overview:
Place shrimp in a large ziplock baggie.
Whisk together ginger, garlic, lemon juice, olive oil, salt, and pepper, pour over shrimp. Close the baggie, agitate the bag to coat the shrimp in the marinade.
Chill for 30 minutes.
In a large pan over medium heat, cook onion in olive oil until translucent. Add spices, stir well to combine, and cook for about a minute.
Add coconut milk to the pan, stirring well to combine. Bring to a boil, turn heat down and simmer for 5 minutes.
Add shrimp and cilantro to the pot. Cook for about 3 minutes, until shrimp is pink and cooked through - don’t overcook it!
As shrimp is cooking, divide hot cauliflower rice between bowls.
Once shrimp is cooked divide curry between bowls, top with more cilantro if desired, and serve immediately.
More Low Carb Fish & Seafood Recipes
Looking for more low carb or keto fish recipes? I’ve got you covered!
Keto Spicy Salmon Poke Bowl
Keto Crab Cakes
Tuna Poke Bowl
Low Carb Keto Chirashi Bowl
Crunchy Keto Coconut Shrimp
Grilled Cilantro Lime Shrimp
Salmon Crudo
Keto Clam Chowder
Pesto Shrimp Palmini
Keto Jambalaya
Low Carb Spinach Feta Salmon Pinwheels
Keto Sushi
Seared Scallops with Dijon Wine Sauce
Keto Cod au Gratin
Baked Sesame Ginger Salmon [Keto]
Keto Fish Cakes & Tartar Sauce
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Low Carb Shrimp Curry
Ingredients
Shrimp:
- 1 lb Shrimp peeled and deveined (16-20 size)
- 1 tablespoon grated or pureed fresh ginger root
- 5 Garlic cloves pressed or finely minced
- 2 tablespoon lemon juice
- 1 tablespoon Olive oil
- ¼ teaspoon Pepper
- ¼ teaspoon Salt
Curry:
- 1 tablespoon Olive oil
- ½ Small onion chopped
- 1 teaspoon Curry powder
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Coriander
- 1 teaspoon Turmeric
- ½ teaspoon Ground Cumin
- ½ teaspoon Cayenne powder
- ¼ teaspoon Cardamom
- 13.5 oz Can Coconut milk
- ½ cup Cilantro chopped
- Salt and pepper
- Cilantro for Garnish
- Cooked cauliflower or celery root rice, or rice alternative of your choice
Instructions
Shrimp:
- Place shrimp in a large ziplock baggie.
- Whisk together ginger, garlic, lemon juice, olive oil, salt, and pepper, pour over shrimp. Close the baggie, agitate the bag to coat the shrimp in the marinade.
- Chill for 30 minutes.
Curry:
- In a large pan over medium heat, cook onion in olive oil until translucent. Add spices, stir well to combine, and cook for about a minute.
- Add coconut milk to the pan, stirring well to combine. Bring to a boil, turn heat down and simmer for 5 minutes.
- Add shrimp to the pot. Cook for about 3 minutes, until shrimp is pink and cooked through - don’t overcook it!
- As shrimp is cooking, divide hot cauliflower rice between bowls.
- Once shrimp is cooked, stir in cilantro season with salt and pepper. Divide curry between bowls, top with more cilantro if desired, and serve immediately.
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