Keto Indian Shrimp Curry Recipe (Whole30) [+Video]

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.

• Shrimp
• 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.

• Shallots
• Sliced Peppers
• Cilantro

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).

I’m using the Organic 13.6 oz can. However, you should feel free to substitute this for Thai Kitchen’s Regular, Lite (it has fewer calories and fat than the regular version), or Organic Lite cans.

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.

1. Cook the shallots, garlic, and peppers in the cooking fat for a few minutes until they are translucent
2. Add curry powder, ground ginger, ground coriander, and cayenne pepper (optional) to the pan
3. Turn the heat down to low and add coconut milk
4. Add fish sauce, keto brown sugar, and lime juice to the pan. Stir and allow the sauce to simmer
5. Add the shrimp to the pan and cook them until they begin to turn pink (~3 minutes)

Want more keto & low carb shrimp recipes?

If you love shrimp, then check out my Low Carb Bang Bang Shrimp, Keto Shrimp Scampi, or Southern Shrimp & Grits recipes! You might also be interested in several of these Keto Fish & Seafood Recipes.

Easy Keto Shrimp Scampi Recipe

Learn how to make keto shrimp scampi with this easy recipe. Includes an easy garlicky, and buttery shrimp scampi sauce using dry white wine. Perfect one-pan main dish to pair with your choice of low-carb and keto noodle options.

Get this Recipe

Low-Carb Bang Bang Shrimp (Grain-free, No-Added Sugar)

This is a recipe for Bang Bang Shrimp that is grain-free, low carb, keto-friendly and does not use added sugar. I include a quick recipe for the Sweet Thai Chili Sauce, an essential part of Bang Bang Sauce.

Get this Recipe

Keto Indian Shrimp Curry Recipe

A keto-friendly, all-natural recipe for Indian Shrimp Curry that has bold flavor and a bit of a spicy kick. Can be easily adjusted for Whole30.

Prep: 10 minutes mins

Cook: 20 minutes mins

Ready in: 30 minutes mins

Cuisine: Indian

Course: Dinner

Servings: 4

Calories: 454kcal

Author: Davinah

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Ingredients

• ▢ 1 lb Shrimp, peeled and deveined
• ▢ 1/2 tsp Natural Ancient Sea Salt
• ▢ 1/4 tsp Black Pepper
• ▢ 1 cup Sliced Peppers, optional
• ▢ 1 large Shallot, 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 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

Instructions

• 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

Recipe Notes

We love our food spicy.

This is why I chose to include habanero and Fresno peppers. You can substitute these for bell peppers if you want to reduce the spice in this dish. You can also omit the cayenne pepper for a completely non-spicy dish. 

Nutrition Details

Calories: 454kcal | Carbohydrates: 11g | Protein: 27g | Fat: 35g | Saturated Fat: 29g | Cholesterol: 285mg | Sodium: 2251mg | Potassium: 537mg | Fiber: 3g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 63.4mg | Calcium: 202mg | Iron: 5.1mg

The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!

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