30-Minute coconut shrimp curry Recipe

Shrimp Keto Curry

5 from 1 reviews

This 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.



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


  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!

Keywords: Easy, Fast, Inexpensive