Coconut Shrimp Curry
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Coconut Curry Shrimp

An easy recipe for very flavorful coconut curry shrimp. Ready in just 30 minutes, this keto recipe is ideal for a quick weeknight dinner.
Course Main Course
Cuisine Asian
Keyword curry, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 452kcal
Author Vered DeLeeuw


  • 1 (13.5 oz can) full-fat coconut milk
  • 2 tablespoons avocado oil or refined coconut oil
  • 1 large onion, finely chopped (6 oz)
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon yellow curry powder
  • 1.5 lb. raw shrimp, peeled and deveined
  • 2 tablespoons chopped basil, cilantro or parsley for garnish


  • Shake the coconut milk well. Open the can and stir until smooth. Set aside.
  • In a large saucepan, heat the avocado oil over medium-high heat, about 2 minutes.
  • Add the onion and the kosher salt and cook, stirring often, until onion is soft, about 5 minutes.
  • Add the garlic, ginger, and curry powder. Cook, stirring, 1 more minute.
  • Stir in the coconut milk. Bring to a gentle boil over medium-high heat. Add the shrimp and cook, uncovered, occasionally stirring gently, until shrimp is pink and opaque, about 5 minutes.
  • Garnish with basil and serve.



Calories: 452kcal | Carbohydrates: 11g | Protein: 36g | Fat: 28g | Saturated Fat: 17g | Sodium: 560mg | Fiber: 1g | Sugar: 3g