Low Carb Shrimp Curry

Keto shrimp curry, served over a bowl of cauliflower rice and garnished with cilantro.

5 from 1 vote

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!

Prep Time5

Cook Time15

Marinating time30

Total Time50

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Low Lactose

Servings: People

Calories: 403kcal

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.

Notes

Note: Nutritional details do not include your choice of "rice".

Nutrition