Our recipe for Keto Shrimp Curry makes a complete meal in one skillet. This shrimp dinner has a rich curry sauce, cauliflower rice, and sweet mini tomatoes. You’ll find that this dish is not only tasty, but also so quick and easy that you’ll want to make it over and over. It’s keto-friendly, low carb, and gluten free.
The recipe for Keto Shrimp Curry
If you’re looking for a tasty, one pan dinner you can make in less than half an hour, this one fits the bill! It’s easy to make, simple to clean up, and so flavorful no one will guess it’s low carb.
This dish boasts tender shrimp in an exotic, curry scented cream sauce with just a hint of heat from the red chili flakes. Tender, mini tomatoes and slices of green onions add a bit of color and a pop of flavor.
Instead of using high carb rice to serve with the curry, I included riced cauliflower. I cooked the riced cauliflower along with the sauce and shrimp. Cooking it this way helps it soak up all of that good flavor. Using riced cauliflower makes this recipe feel like a high carb meal, but keeps it keto-friendly.
Is shrimp okay on keto?
Shrimp has only a negligible amount of carbohydrates, making it an ideal, protein-rich main dish for those who eat a ketogenic, low-carb, or Atkins diet.
What is curry powder made of?
Curry powder is not a single spice, but rather a mixture of spices. This mixture saves time and effort in the kitchen. Instead of opening multiple jars and measuring out each one, you can use the pre-blended concoction of spices.
Generally, key ingredients in curry powder might include ginger, turmeric, cardamom, and cumin, Each variation of curry powder will be slightly different, so be sure that you find a brand you love.
Is garam masala curry powder?
Both garam masala and curry powder are spice blends. They are also both are from the Indian subcontinent. However, they are not the same thing. While they may use many of the same spices, the blends vary greatly in flavor profile.
Garam Masala has a more complex blend and might include fennel, bay leaves. cloves, pepper, cinnamon, mace, cardamom, cumin, chili powder, and coriander. It may be blended with herbs and energy include nuts, onions or garlic. Unlike curry powder, garam masala rarely includes turmeric. I use garam masala in this recipe for Spicy Shrimp and Tomatoes.
What can I substitute for curry powder?
If you don’t have curry powder, one of the best substitutes is to blend the spices that are in the spice mixture. If you’re feeling creative and are experienced with blending flavors, you can create your own blend. If you’re not the risk taking type, you can use a recipe like this recipe for curry powder from Chili Pepper Madness.
Can you eat curry on keto?
I have specifically designed this curry recipe to be keto-friendly. Not all curries are low carb and many will have enough carbohydrates to go over the limit for those who follow a keto lifestyle.
Many curries include high carb veggies like potatoes and carrots. Another source of carbohydrates in curries is in the thickener. If starches or flours are used to thicken a curry, this will add to the carb content.
How to make this recipe for shrimp curry dairy free
You can easily make this recipe dairy-free by substituting coconut milk for the heavy whipping cream. If you do this, you may need to adjust the amount of water you use, depending on the thickness of the coconut milk.
Coconut milk has a flavor profile that works well with the spices in curry. However, if you prefer not to use coconut milk, you can use a cream made with cashews or another nut. Cashew cream has a mild flavor and works great with a multitude of flavors. The Full Helping has instructions on how to make cashew cream if you would like to try it.
Keep in mind that either of these options will change the nutritional values of the recipe and add to the carbohydrate count.
Keto Shrimp Curry
This recipe for Keto Shrimp Curry makes a complete meal in one skillet. This shrimp dinner has a rich curry sauce, cauliflower rice, and sweet mini tomatoes. This dish is not only tasty, but also so quick and easy that you'll want to make it over and over. It's keto-friendly, low carb, and gluten free.
- 1 tablespoon avocado oil
- 2 medium scallions or green onions sliced, green and white parts separated
- 12 ounces riced cauliflower (frozen--no need to defrost)
- 1 clove garlic crushed
- ½ cup ripe cherry tomatoes halved (any color)
- 2 teaspoons curry powder
- ⅛ teaspoon red chili flakes
- 1 tablespoon white wine vinegar
- ½ cup heavy whipping cream
- ¼ cup water (may need more or less depending on desired consistency)
- 1 pound shrimp peeled and deveined (tail on or off depending on preference), defrosted
- sea salt to taste (I used ½ teaspoon)
- black pepper to taste (I used ¼ teaspoon)
Heat a large skillet or Dutch oven over medium heat. Add avocado oil. When oil is hot, add the white parts of the green onions and cook until fragrant, about one minute. Stir in the riced cauliflower, garlic and cherry tomatoes. Cook, stirring frequently, until cauliflower is defrosted and starting to cook. Stir in curry powder and red chili flakes. Cook until spices are fragrant, about 1 minute.
Stir in white vinegar and cook, scraping up any browned bits on the bottom of the pan, until thickened and syrupy. Stir in the heavy whipping cream and water. Cook the mixture a few minutes until the riced cauliflower is tender and the sauce has started to thicken. Add the shrimp.
Cook the shrimp over medium low heat, stirring frequently, until shrimp are opaque and cooked through. If the mixture starts to thicken too much, stir in a little more water to thin. Add the green part of the green onions, salt and pepper. Taste and adjust seasoning, if desired.