Keto Coconut Curry Shrimp: The Low-Carb Flavor Bomb You Need

You want a meal that’s fast, flavorful, and won’t kick you out of ketosis? Stop scrolling. This Keto Coconut Curry Shrimp is the answer to your lazy-but-fancy dinner prayers.

It’s creamy, spicy, and packed with enough flavor to make your taste buds forget about carbs entirely. Plus, it’s ready in under 30 minutes—because who has time to babysit a stove? If you’re still eating bland chicken and broccoli, you’re doing keto wrong.

Let’s fix that.

Why This Recipe Slaps

This isn’t just another shrimp dish. The creamy coconut milk balances the fiery curry paste, while the shrimp stays juicy and tender. It’s a flavor explosion that’s also low-carb, high-fat, and packed with protein.

Plus, it’s versatile—eat it alone, over cauliflower rice, or even with zucchini noodles. And did we mention it’s stupidly easy? Even if you burn toast, you can handle this.

Ingredients You’ll Need

• 1 lb raw shrimp (peeled and deveined, because nobody likes shrimp guts)
• 1 can (13.5 oz) full-fat coconut milk (light coconut milk is a sad substitute)
• 2 tbsp red curry paste (check for added sugars if you’re keto-purist)
• 1 tbsp coconut oil (or butter, because fat is friends)
• 1 bell pepper (sliced, any color but beige)
• 1 small onion (diced, unless you enjoy biting into onion chunks)
• 2 cloves garlic (minced, or use pre-minced if you’re lazy)
• 1 tbsp ginger (freshly grated, or powdered in a pinch)
• 1 tbsp fish sauce (trust us, it won’t taste like fish)
• 1 tsp lime juice (fresh, or bottled if you’re not a perfectionist)
• Salt and pepper (to taste, but don’t skip it)
• Fresh cilantro (for garnish, or skip if you’re a cilantro hater)

How to Make It (Without Burning Your Kitchen Down)

1. Sauté the veggies: Heat coconut oil in a pan over medium heat.

   Add onion, bell pepper, garlic, and ginger. Cook until soft (about 3-4 minutes).

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2. Add the curry paste: Stir in the red curry paste and cook for 1 minute. This wakes up the flavors—don’t skip this step.
3. Pour in the coconut milk: Add the coconut milk, fish sauce, and lime juice.

   Stir well and let it simmer for 5 minutes.

4. Cook the shrimp: Toss in the shrimp and cook for 3-4 minutes until they turn pink. Overcooked shrimp are rubbery. Don’t do that.
5. Season and serve: Taste and add salt/pepper if needed.

   Garnish with cilantro. Boom. Done.

How to Store the Leftovers (If There Are Any)

Store in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove—microwaving shrimp is a crime. For longer storage, freeze it for up to 1 month, but the texture might change slightly. IMO, it’s best fresh.

Why This Recipe is a Keto Win

This dish is low in carbs (about 6g net carbs per serving) but high in healthy fats from coconut milk.

Shrimp adds lean protein, and the spices boost metabolism. It’s also gluten-free and dairy-free if that’s your thing. Plus, it’s so satisfying you won’t even miss the rice.

Common Mistakes to Avoid

• Overcooking the shrimp: They cook fast.

  Pink = done. Any longer and you’re eating erasers.

• Using light coconut milk: It’s watery and lacks flavor. Go full-fat or go home.
• Skipping the fish sauce: It adds depth.

  You won’t taste it, promise.

• Not tasting as you go: Curry pastes vary in heat. Adjust early or suffer later.

Swaps and Subs (Because Life Happens)

• No shrimp? Use chicken, tofu, or even scallops.
• Not a fan of red curry? Try green curry paste or even Thai yellow curry.
• Allergic to coconut? Use heavy cream (but it won’t be dairy-free).
• Want more veggies? Throw in spinach, zucchini, or mushrooms.

FAQs (Because You’re Probably Overthinking This)

Can I use frozen shrimp?

Yes, but thaw them first. Cooking frozen shrimp straight = soggy mess.

Is this recipe spicy?

Depends on your curry paste.

Start with less, add more if you’re brave.

Can I make it ahead?

Sure, but add the shrimp fresh when reheating. Nobody likes rubbery seafood.

What if I don’t have fish sauce?

Soy sauce or coconut aminos work, but the flavor won’t be as rich.

Can I use shrimp with tails on?

You can, but peeling them while eating is annoying. FYI.

Final Thoughts

This Keto Coconut Curry Shrimp is the ultimate quick, flavorful, and macro-friendly meal.

It’s foolproof, flexible, and tastes like you spent hours cooking (but you didn’t). Make it tonight. Your carb-starved self will thank you.

Keto-Recipes

Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!