Coconut Curry Keto Shrimp – Creamy, Flavorful, and Low-Carb

This Coconut Curry Keto Shrimp hits that sweet spot between comfort food and quick weeknight dinner. It’s rich, creamy, and loaded with warm curry spices, yet light and low in carbs. The shrimp cook in minutes, and the coconut milk brings everything together in a silky sauce.

If you’re craving something satisfying without the heaviness, this checks all the boxes. It’s the kind of meal that tastes restaurant-worthy but feels totally doable at home.

What Makes This Recipe So Good

• Fast and flavorful: Shrimp cook in under 5 minutes, and the sauce comes together in one pan.
• Low-carb and keto-friendly: No sugar, no starchy thickeners, and plenty of healthy fats from coconut milk.
• Balanced heat: Mild enough for most palates, with easy ways to make it spicier if you like.
• Customizable: Works with different veggies, proteins, and curry types without losing that cozy, creamy vibe.
• Meal-prep friendly: The sauce keeps well, and you can cook shrimp fresh in minutes.

Shopping List

• Raw shrimp (1 to 1.5 pounds, peeled and deveined; medium or large)
• Coconut oil or avocado oil (1–2 tablespoons)
• Unsweetened full-fat coconut milk (1 can, 13.5–14 ounces)
• Red curry paste or yellow curry powder (2–3 tablespoons paste, or 1.5–2 tablespoons powder)
• Garlic (3–4 cloves, minced)
• Fresh ginger (1 tablespoon, grated) or ginger paste
• Red bell pepper (1, thinly sliced)
• Spinach or baby kale (2–3 cups)
• Lime (1–2, for juice and zest)
• Fish sauce or tamari/coconut aminos (1–2 teaspoons, optional for depth)
• Salt and black pepper
• Red pepper flakes or fresh chili (optional, for heat)
• Fresh cilantro (a small handful, chopped)
• Cauliflower rice (optional, for serving)

Instructions

1. Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with salt and pepper.

   Set aside while you prep the aromatics.

2. Warm the pan: Heat a large skillet over medium heat. Add coconut oil.
3. Sauté aromatics: Add garlic and ginger. Cook 30–60 seconds until fragrant, stirring so they don’t brown.
4. Add curry base: Stir in curry paste (or curry powder).

   Let it bloom in the oil for 30–60 seconds to wake up the spices.

5. Pour in coconut milk: Whisk or stir until smooth. Bring to a gentle simmer. If using, add 1–2 teaspoons fish sauce or tamari for umami.
6. Add veggies: Stir in sliced red bell pepper.

   Simmer 3–4 minutes until slightly tender but still crisp.

7. Cook the shrimp: Add shrimp in an even layer. Simmer 2–3 minutes per side, just until pink and opaque. Do not overcook.
8. Finish the sauce: Add spinach and let it wilt, about 1 minute.

   Squeeze in the juice of half a lime and add a bit of zest. Taste and adjust salt, lime, or heat.

9. Optional heat: Sprinkle in red pepper flakes or sliced chili to your liking.
10. Serve: Spoon over warm cauliflower rice or enjoy as a bowl. Top with chopped cilantro and an extra lime wedge.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

  The sauce may thicken; thin with a splash of coconut milk or water when reheating.

• Freezer: The sauce freezes well for up to 2 months. Shrimp can get a bit rubbery after freezing, so if you plan ahead, freeze the sauce alone and cook shrimp fresh when serving.
• Reheating: Warm gently on the stovetop over low to medium-low heat until just hot. Avoid boiling to keep shrimp tender.

Why This is Good for You

• Low-carb and keto-friendly: This dish keeps carbs low while offering satisfying fat from coconut milk.
• Protein-rich: Shrimp provide lean, high-quality protein with minimal calories.
• Micronutrient boost: Bell peppers and leafy greens add vitamin C, vitamin A, and antioxidants.
• Healthy fats: Coconut milk supports satiety and helps carry fat-soluble nutrients.
• Balanced flavor without sugar: Lime, curry, and umami seasonings deliver depth without hidden carbs.

What Not to Do

• Don’t overcook the shrimp: They turn rubbery fast.

  Pull them off the heat as soon as they’re pink and opaque.

• Don’t boil the coconut milk hard: A gentle simmer keeps the sauce silky and prevents splitting.
• Don’t skip salt and acid: A pinch of salt and a squeeze of lime brighten the flavor and balance the richness.
• Don’t use sweetened coconut milk: It adds sugar and muddles the savory flavor. Choose unsweetened full-fat.
• Don’t overcrowd the pan: If doubling the recipe, cook shrimp in batches so they sear instead of steam.

Alternatives

• Protein swaps: Try scallops, firm white fish, chicken thigh strips, or tofu. Adjust cook time accordingly.
• Veggie variations: Add zucchini, green beans, broccoli florets, mushrooms, or bok choy.

  Keep carbs in mind if you’re strict keto.

• Curry choices: Red curry paste gives warmth and depth, yellow curry powder is mellow and bright, and green curry paste adds herbal heat.
• Dairy-free “creaminess” boost: Stir in a tablespoon of almond butter or cashew butter for a thicker, richer sauce.
• Heat levels: For mild, stick with curry only. For medium, add a pinch of red pepper flakes. For hot, use Thai chiles or extra curry paste.
• Serving ideas: Serve over cauliflower rice, sautéed cabbage, zucchini noodles, or a bed of wilted greens.

FAQ

Can I use frozen shrimp?

Yes.

Thaw fully in the fridge overnight or under cold running water for 10–15 minutes. Pat dry very well before cooking to avoid watering down the sauce.

Is light coconut milk okay?

It works, but the sauce will be thinner and less satisfying. For the best keto macros and texture, use full-fat coconut milk.

How do I make it spicier without changing the flavor too much?

Add red pepper flakes, a sliced fresh chili, or a small amount of chili oil.

Start small, taste, and build heat gradually.

What can I use instead of fish sauce?

Tamari or coconut aminos add a similar savory depth. You can also use a pinch of salt plus a squeeze of lime to lift the flavor.

Why did my sauce split?

Coconut milk can separate if boiled too hard or for too long. Keep the heat at a gentle simmer and stir occasionally.

A quick whisk can bring it back together.

Can I meal prep this?

Yes. Make the sauce and veggies ahead and store in the fridge. Cook shrimp fresh and reheat the sauce for the best texture.

How many carbs are in a serving?

Exact numbers vary by brands and portions, but this dish generally lands in the low single digits of net carbs per serving, especially without starchy add-ins.

Using low-carb veggies and full-fat coconut milk keeps it keto-friendly.

Can I add herbs besides cilantro?

Absolutely. Thai basil or mint is great. Chives or scallions also add a fresh bite without changing the profile too much.

In Conclusion

Coconut Curry Keto Shrimp is quick, creamy, and packed with flavor, making it a smart go-to for busy nights.

With simple ingredients and a flexible base, you can tailor the heat, veggies, and protein to your taste. Keep a can of coconut milk and some curry on hand, and you’re halfway to dinner. Serve it over cauliflower rice, squeeze a little extra lime on top, and enjoy a meal that feels comforting and clean at the same time.