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.
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.