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This all-natural Keto Indian Shrimp Curry recipe has bold flavor and a bit of a spicy kick. It can easily be adjusted for those participating in Whole30 or those following a paleo lifestyle. In this post, I share how to make shrimp curry (sometimes called, curry shrimp). Perfect for someone looking for Keto Seafood, dairy-free keto meals, or low-carb Indian food recipes.
Why share an Indian Shrimp Curry recipe?
My first taste of Indian food came when I was in college. There was an Indian buffet not too far from campus so my friends and I spent a lot of time there.
This buffet had what seemed to be an endless amount of curry dishes. The food tasted much better than anything we could get from the dining hall. It was also much cheaper.
This Indian Shrimp Curry recipe is my take on one of my favorite college dishes. It has bold flavors, a bit of spicy kick, and a creaminess from Thai Kitchen coconut milk.
If you’re looking to make keto & low carb Indian food at home, this is the perfect, easy keto recipe to get you started.
Ingredients in Shrimp Curry
You’ll notice that this recipe contains quite a few spices. The spices work together to give this dish authentic Indian flavors.
- Salt & Pepper
- Garlic Cloves
- Curry Powder
- Ground Ginger
- Ground Coriander
- Indian Five Spice
- Coconut Milk
- Fish Sauce
- Keto Brown Sugar
- Lime Juice
- Cooking Fat (Coconut Oil, Butter, or Ghee)
This recipe also includes some optional ingredients.
- Sliced Peppers
One of the key ingredients to Shrimp Curry is coconut milk.
The base of any great Indian Curry is coconut milk. Coconut Milk is gluten-free, dairy-free, paleo, and vegan, but also perfect for keto.
It provides a natural source of MCTs, a fatty acid that most people following keto rely on for energy.
Coconut milk is also mild enough in flavor to be incorporated into many types of desserts, main dishes, and drinks, such as this Keto Coquito (Spanish Egg Nog) drink!
This recipe uses Thai Kitchen coconut milk. What I love about Thai Kitchen coconut milk is that it includes just three, all-natural ingredients: coconut milk, water, and guar gum (a natural plant-based thickener).
Where do you get Thai Kitchen Coconut Milk?
Thai Kitchen Coconut Milk is readily available in most markets in the Asian or International foods aisles.
Since I use a lot of coconut milk in recipes, I prefer to purchase it on Amazon. On Amazon, I can get a case of 6 cans for less than what I’d normally pay at the market. Plus, I can save even more with regular shipments from Amazon’s Subscribe & Save program!
I don’t eat shellfish, can I substitute the shrimp?
Absolutely! You can substitute the main protein in this dish for any protein that you enjoy. Some recommendations are mussels, tofu, and chicken.
If you’re using chicken, I recommend that you cut the meat into chunks and brown them before allowing them to simmer in the sauce. This way, the meat will be able to cook through completely.
Panch Phoron takes this Shrimp Curry to the next level!
Panch Phoron, sometimes called Indian Five Spice, is a spice mixture including cumin, dry mustard, fenugreek, nigella, and fennel. If you enjoy making Indian food at home, it’ll become one of your favorite ingredients.
These spices are key to most Indian food that you can buy at a restaurant. In this recipe, I’m listing it as optional because you might not have it in your pantry, but I’d highly recommend it for a more authentic flavor.
How to make Keto Shrimp Curry
Even though this recipe has a few spices, you’ll notice that it is simple to make.
- Cook the shallots, garlic, and peppers in the cooking fat for a few minutes until they are translucent
- Add curry powder, ground ginger, ground coriander, and cayenne pepper (optional) to the pan
- Turn the heat down to low and add coconut milk
- Add fish sauce, keto brown sugar, and lime juice to the pan. Stir and allow the sauce to simmer
- Add the shrimp to the pan and cook them until they begin to turn pink (~3 minutes)
Want more keto & low carb shrimp recipes?
Easy Keto Garlic Shrimp ScampiGet this recipe
Low-Carb Bang Bang Shrimp (Grain-free, No-Added Sugar)Get this recipe
- 1 lb Shrimp peeled and deveined
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 cup Sliced Peppers optional
- 1 large Shallots optional
- 3 cloves Garlic minced
- 1 tbsp Curry Powder
- 1 tsp Ground Ginger
- 1 tsp Ground Coriander
- 1/2 tsp Cayenne Pepper optional
- 2 tsp Panch Phoron or Indian Five Spice
- 13.6 oz Unsweetened Coconut Milk
- 3 tbsp Red Boat Fish Sauce
- 1 tbsp Keto Brown Sugar Replacement omit if you are doing Whole30
- 1/2 tbsp Lime Juice
- 3 tbsp coconut oil butter or ghee
- Cilantro and lime wedges to be served on the side
- Season the shrimp with the sea salt and black pepper and set aside.
- Add cooking fat (I used Coconut Oil), shallots, garlic, and peppers to a medium skillet and cook until translucent.
- Add curry powder, ground ginger, ground coriander, and Panch Poran to the pan. Continue to cook for 1-2 minutes
- Turn the heat down to low. Add cayenne pepper and coconut milk, then fully incorporate.
- Add fish sauce, Sukrin, and lime juice to the pan. Stir then allow the mixture to simmer for 10 minutes.
- Add the shrimp to the pan. Cook them until they begin to turn pink (~3 minutes)
- Top the dish with fresh cilantro and lime wedges