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Keto Dinner

Indian Shrimp Curry

There’s something deeply comforting about a creamy, spice-laden curry, and this keto Indian shrimp curry has become a weeknight staple in my kitchen. It comes together in just one skillet, layering aromatic spices with tender shrimp and luscious coconut milk for a meal that feels indulgent yet remains perfectly low-carb.

15 min Prep time 20 min Cook time 35 min Total time 4 Servings 350 Calories
Indian Shrimp Curry

Ingredients

  • tablespoons peanut oil
  • /2 sweet onion, minced
  • cloves garlic, chopped
  • teaspoon ground ginger
  • teaspoon ground cumin
  • /2 teaspoons ground turmeric
  • teaspoon paprika
  • /2 teaspoon chili powder
  • (14.5 ounce) can chopped tomatoes
  • (14 ounce) can coconut milk
  • teaspoon salt
  • pound cooked and peeled shrimp
  • tablespoons chopped fresh cilantro

Instructions

  1. Step 1

    I start by heating peanut oil in a large skillet over medium heat. Once the oil shimmers, I add the minced sweet onion and cook, stirring occasionally, until it turns translucent and softens—about 5 minutes. Then I remove the skillet from the heat and let it cool for a couple of minutes. This brief pause prevents the garlic and spices from burning when they hit the hot pan. Next, I stir in the chopped garlic, ground ginger, cumin, turmeric, paprika, and chili powder, releasing their fragrance over low heat for 30 seconds. Then I pour in the canned chopped tomatoes and creamy coconut milk, seasoning with salt. I bring the mixture to a gentle simmer and let it bubble away, stirring now and then, for about 10 minutes—the sauce will thicken slightly and the flavors will meld beautifully. Finally, I fold in the cooked, peeled shrimp and a generous handful of chopped fresh cilantro. Let everything warm through for just a minute more, then spoon it into bowls. The result is a vibrant, golden curry that’s ready in under 30 minutes.

Chef's Tip

For the richest flavor, I toast the whole cumin seeds and ginger in the oil before adding the onion—it deepens the warmth of the curry. Just be sure to grind them after toasting if you prefer a smooth sauce.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce thickens too much.

Variation Tips

Swap shrimp for cubed chicken thigh or firm tofu for a different protein. Serve alongside cauliflower rice or steamed green beans to round out the meal without adding extra carbs. For a spicier kick, increase the chili powder or add a minced fresh chili when cooking the onion.

Frequently Asked Questions