30-Minute Coconut Keto Shrimp Curry Recipe

This coconut Keto shrimp curry only takes half an hour to pull together and is full of flavor and somehow manages to be both light and comforting at the same time. I love how it takes less time to make this than to get Indian take-out.

If you’re looking for a dish with tons of interesting flavor profiles, then this curry is for you. The best part about this recipe is that it’s very easy to whip-up. Although it may seem complicated (I used to be intimidated by curry dishes), it actually takes only a few steps to bring it to life.

My favorite parts of this meal are the full-fat coconut milk and the freshly * diced tomatoes. I’m all about rich, thick curries - and this one totally fits the bill.

I also love the fact that this has a dash of turmeric in it since it boasts so many health benefits. Plus, it gives it such a pretty color and I always feel so good after eating this dish. I'm wondering if part of that is because of the turmeric.

I would love to know if you try this recipe and what you think of it. Please comment below and let me know!

Recipe

30-Minute coconut Keto shrimp curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Rebecca Baron
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Main Dish
• Cuisine: Indian

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Description

This only takes half an hour to pull together and is full of flavor and somehow manages to be both light and comforting at the same time. I love how it takes less time to make this than to get Indian take-out.

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Ingredients

Scale 1x2x3x

For the shrimp

• 1 tbsp coconut oil
• 1 small onion chopped
• 2 cloves garlic, minced
• 1 lb frozen large shrimp, peeled and deveined
• Salt and pepper to taste
• 2 tbsp lemon juice

For the curry sauce

• 1 can coconut milk *
• 3 tsp yellow curry powder *
• Salt and pepper to taste
• 1 tsp turmeric
• ¼ cup vegetable broth
• 2 medium tomatoes, diced

• Parsley for garnishing
• Cooked cauliflower rice for serving

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Instructions

1. Heat coconut oil in a large pan and cook onion and garlic until fragrant and transparent, about 3 minutes.
2. Add shrimp and cook through just until pink.
3. Remove pan from heat and set aside.
4. Add coconut milk, curry powder, salt and pepper and turmeric into a medium-sized sauce pan. Heat over medium-high and whisk until it simmers.
5. Add vegetable broth and diced tomatoes. Mix for about 4-5 minutes.
6. Pour curry onto cooked shrimp and serve over cauliflower rice. Garnish with parsley and enjoy!

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