Low Carb Shrimp Curry

Dive into the vibrant flavors of this Low Carb Shrimp Curry, a quick and easy recipe perfect for healthy weeknight dinners. Succulent shrimp are simmered in a fragrant, creamy coconut curry sauce infused with aromatic spices like ginger, turmeric, and curry powder. Bright bell peppers and zucchini add a burst of freshness while keeping the dish light and low on carbs. A splash of lime juice and fish sauce elevates the flavors, creating a delightful balance of tangy, savory, and mildly sweet notes. Ready in just 35 minutes, this satisfying meal is ideal for anyone craving a keto-friendly, gluten-free, and dairy-free option that doesn’t skimp on bold, comforting flavors. Garnish with fresh cilantro for an extra pop of color and herbal brightness, and enjoy this dish solo or paired with cauliflower rice for the ultimate guilt-free indulgence!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Shrimp
• 2 tablespoons Coconut oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1 cup Canned coconut milk
• 0.5 cup Chicken broth
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 0.25 cup Fresh cilantro, chopped
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the shrimp. Rinse them under cold water, peel and devein if necessary, and set aside.

Step 2

In a large skillet or saucepan, heat the coconut oil over medium heat.

Step 3

Add the chopped onion to the pan and sauté for 3-4 minutes until the onion becomes translucent.

Step 4

Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Step 5

Add the curry powder and turmeric powder, stirring well to coat the onion, garlic, and ginger. Cook for about 1 minute to blend the flavors.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

Add the sliced red bell pepper and zucchini to the pan, stirring them into the sauce.

Step 8

Allow the vegetables to cook for about 5 minutes until they start to soften.

Step 9

Add the shrimp to the mixture, followed by the fish sauce and fresh lime juice. Stir well.

Step 10

Season the curry with salt and black pepper, then cover and cook for 5-6 minutes, or until the shrimp are pink and cook through.

Step 11

Once the shrimp is cooked, taste and adjust the seasoning if necessary.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve the shrimp curry hot, and enjoy a flavorful low carb meal!

Nutrition Facts

Serving size	(1404.9g)

Amount per serving	% Daily Value*
Calories	1639.9

Total Fat 117.7g	0%
Saturated Fat 79.5g	0%
Polyunsaturated Fat 11.3g
Cholesterol 635.0mg	0%
Sodium 7857.8mg	0%
Total Carbohydrate 72.3g	0%
Dietary Fiber 10.2g	0%
Total Sugars 23.1g
Protein 84.7g	0%

Vitamin D 18.1IU	0%
Calcium 460.1mg	0%
Iron 23.8mg	0%
Potassium 2577.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 20.1%

Carbs: 17.1%