Keto Shrimp Curry
Transform your weeknight dinners with this flavorful and satisfying Keto Shrimp Curry! Packed with juicy shrimp, tender vegetables like zucchini and red bell pepper, and infused with bold, aromatic spices like curry powder, turmeric, garlic, and ginger, this dish delivers a delightful balance of taste and nutrition. A creamy coconut milk base ties all the flavors together while keeping the recipe low-carb and keto-friendly, perfect for a health-conscious lifestyle. Quick to prepare with only 35 minutes from start to finish, this dish is ideal for busy evenings or meal prep. Serve it over cauliflower rice for an authentic, low-carb accompaniment and garnish with fresh cilantro for a vibrant touch. Whether you’re following a keto diet or simply craving a bold seafood curry, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 2 tablespoons Coconut oil
- 1 large Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1.5 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 can (13.5 oz) Coconut milk, full-fat
- 0.5 cup Chicken or vegetable broth
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, diced
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1 minute.
Add the curry powder and turmeric, stirring for an additional minute to toast the spices.
Pour in the coconut milk and chicken broth, stirring well to combine with the spices.
Add the sliced red bell pepper and diced zucchini into the skillet. Let them simmer for about 5-7 minutes until they start to soften.
Gently place the shrimp into the skillet and stir, allowing them to cook through, about 4-5 minutes until they turn pink and opaque.
Stir in the lime juice, salt, and black pepper, adjusting seasoning to taste.
Remove the skillet from heat and garnish with freshly chopped cilantro before serving.
Serve the curry warm, optionally over cauliflower rice for a complete keto meal.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5218 mg | 227% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.8 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
