One Pot Coconut Shrimp Curry – Healthy Low Carb Indian Shrimp
A one pot curry featuring juicy succulent shrimp in a savoury spiced coconut gravy. Full of authentic Indian spices, and ready in under an hour, this coconut shrimp curry gravy is so good you’ll want to lick the bowl!
Shrimp curry is a hearty and healthy high protein meal with no added sugar, and only 7 g of net carbs and 36 g of protein per serving. Great for low carb diets like keto!
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Why You Should Make Coconut Shrimp Curry
- Shrimp curry is a bit a departure from the standard chicken or beef curry, a great way to add variety to your meal plan.
- No need for complex steps and long cooking times, this recipe is ready in under 60 minutes.
- Healthy and easy to make, just 7 g of carbs, and a hefty 36 g of protein per serving, great for low carb. diabetic, and low sugar diets.
- Pairs with a variety of easy sides like rice, cauliflower rice, flatbread, or sautéed vegetables, a flexible meal the whole family can enjoy.
Low Carb Coconut Shrimp Curry Ingredients
Shrimp Marinade
Before you start, the shrimp are tossed in a simple 4 ingredient marinade. By the time you are ready to add the shrimp to the pan they are perfectly seasoned.
- Jumbo Shrimp: Larger shrimp or prawns are preferred for making this curry. The larger the shrimp, the meatier they will be meaning they can simmer longer without becoming chewy and over cooked. This allows the brilliant flavours in the rich coconut gravy soak deep into each of the succulent, meaty shrimp.
- Salt and pepper – Essential seasonings for any marinade. Always season to taste.
- Cayenne or Kashmiri chili pepper: These add both heat and flavour. Kashmiri chili powder is more authentic but can be harder to find. Cayenne powder is a perfectly acceptable, albeit slightly spicier (in my opinion) replacement that might be easier to find. If you don’t want any heat in the recipe at all, use paprika instead.
- Lemon juice: Citrus will penetrate the shrimp and can actually begin to “cook” it while it marinates (just like ceviche). It will make the shrimp buttery soft and allow it to soak up all those amazing flavours from the curry gravy.
Coconut Curry Ingredients
These ingredients make up the mouthwatering gravy. In this curry the gravy is cooked first and allowed to simmer on its own to develop those deep flavours without over cooking the shrimp.
- Coconut oil: Coconut oil is perfect for frying the onions, spices, and aromatics. It also adds a subtle coconut flavour to the curry. Instead of coconut oil you can use ghee, avocado oil, butter, or your preferred high heat cooking oil. Add additional oil as needed to keep the pan from drying out, and no need to skimp, fat = flavour, especially in a curry.
- Onions, garlic, ginger: Or what I like to call, the “holy trinity” of Indian cuisine. Nearly every curry I make starts with these three ingredients and for good reason. Breaking these down with proper cooking techniques will form the base of your smooth, rich , gravy.
- Red, white, or yellow onion can be used for this recipe. Chop the onion finely and mince the garlic and ginger so it all breaks down into a smooth gravy quicker.
- Salt and pepper: Add as needed to properly season the gravy. No need to skimp on either of these. Season to taste as you cook to make sure you’ve added enough salt. The right amount of salt is just as important as the right amount of fat when making an authentic Indian curry.
- Turmeric: A subtle flavour that adds a beautiful vibrant colour to any curry. Turmeric has also been praised for its health benefits and has become a staple in Indian cuisine.
- Ground Coriander: This is the ground dried seeds of the plant, not the leaves (I always refer to the leaves as cilantro and the seeds as coriander to avoid confusion). Feel free to omit this ingredient or replace it with an equal amount of cumin if you don’t like the taste.
- Curry powder: Comes in a wide variety of colours and flavours. You can use any Indian curry powder for this recipe. Standard yellow curry powder works well and you can find at most grocery stores. Try spicy madras curry powder or hot curry powder.
- Amchoor Powder: This is a unique and completely optional ingredient. Amchoor powder is dried green mango powder and has a very distinct flavour. You can sometimes find it in the ethnic section of the grocery store with the bulk spices or you can buy it online. If you can’t find it, no worries, the curry will still be amazing without it.
- Cardamom Pods: Both green and black cardamom can be used. Although they have completely different flavour profiles, they are both welcome in this shrimp curry. According to my Dadi, aside from their delicious flavour, they are great for digestion. I don’t know if that’s true, but I’ve always cracked them open and eaten them in the curry anyways.
- Red chili: Adding a whole unsplit chili to curry adds flavour, and a small amount of heat without overpowering the curry. Thai chilies, bird’s eye chilies, jalapeno, serrano, or Bhut jolokia (Ghost peppers) are all excellent choices depending on how hot you like your curry.
- Tomatoes: I like to use diced fresh tomatoes like Roma whenever possible. Make sure the tomatoes are nice a red, and perfectly ripe. They should be soft when you squeeze them but not too soft and red throughout. You can also use canned diced tomatoes instead. If you are trying to watch your carb intake, make sure to check the label first.
- Creamed coconut – Creamed coconut, sometimes called “coconut butter” but not to be confused with “coconut cream” is a shelf stable, block of concentrated coconut. Its solid, but melts when heated and adds an intense coconut flavour to recipes. You may use a can of coconut milk or cream in its place.
- Toasted coconut: Adds texture and a beautiful flavour to the dish when added to the gravy and also makes a great topping once the curry is fully cooked. Sometimes you can find toasted coconut in the store but I always prefer to make my own.
- How to toast coconut flakes – Take some shredded unsweetened coconut and place in a dry pan over medium low heat. Salt lightly and pay close attention to make sure it doesn’t burn, it cooks fast once it gets going. Toss or stir occasionally to prevent burning and cook until the coconut is toasted and golden brown. Immediately remove from the pan to cool and stop the cooking.
- You can also toast coconut in the oven at 350°F on a parchment lined baking sheet. It shouldn’t take more than 7-10 minutes so keep a close eye on it!
- Cilantro, lime juice, chopped green chilies: These are all optional but recommended toppings for this curry. They are a bright fresh finish to the curry balancing the flavours and heat wonderfully.
Side Dishes for Shrimp curry
To make this Indian shrimp curry a meal it can be paired with any of your favourite sides. This recipe is incredibly flexible making it a perfect choice for the whole family, especially if only one or two people are following a low carb diet. Serve this curry as the main dish and pair it with a variety of sides. Cauliflower rice, or bhaji for the low carbers, and basmati rice, or flatbread for everyone else.
Here are some popular low carb side dishes that pair well with curry
If you are looking for more low carb side dishes that pair well with curry check out this dedicated post full of ideas!
Leftovers, Reheating and Freezing
Like any curry, this one tastes even better the next day and makes amazing leftovers!
Allow the curry to cool and place in a sealed airtight container in the fridge for up to 4 days.
Reheating Curry
Place in the microwave and cover loosely with a paper towel or a splatter cover. Heat on HIGH for about 60 seconds until warmed through. Heat at smaller intervals to avoid making the shrimp chewy.
You can also reheat leftover shrimp curry on the stove. Place in a saucepan over medium-low heat and stir occasionally until warmed through.
Freezing Curry
Low carb shrimp curry is freezer friendly!
I love a thaw and serve freezer meal on those busy weeknights, especially a healthy keto friendly one like this curry!
Once the curry has cooled, place in a freezer safe container and seal tight. Freeze for up to 3 months.
Thaw in the fridge overnight or reheat directly on the stove in a saucepan over medium heat.
Freezer Meal Prep Tip
If you know you are meal prepping this curry to freeze for later, don’t cook the shrimp. Make the gravy, allow it to cool, then place the raw peeled shrimp on top and freeze immediately. Once ready to eat, heat on the stove in a saucepan until the gravy is warmed through and the shrimp are fully cooked. This will keep the shrimp tender and fresh as possible.
5 Quick Tips to Master this Recipe
Here are some tips I jotted down during testing that I think will help you nail this recipe every time!
- Don’t skip the marinade. It drastically changes the flavour and texture of the shrimp.
- Give the onions, garlic, and ginger time to brown and soften. This will add a ton of flavour and help them melt into the gravy.
- Always toast your spices. Add the spices and aromatic to the hot oil directly in the pan and let them temper for 30-60 seconds. They will darken slightly and become very aromatic. Without this the flavour will taste off.
- Water frying is essential. Using small amounts of water to fry off the onions and spices after they have browned will lead to a smoother gravy.
- Let the gravy finish before adding the shrimp. Unlike chicken or beef curry where you simmer the meat for a long time, shrimp cook in minutes and overcook even faster! Even with the pan turned off the residual heat from the gravy will cook the shrimp quickly so add them right before you are ready to serve and cook briefly until they turn opaque. Once cooked, remove the pan from the heat to avoid overcooking.
Recipe Card
Coconut Shrimp Curry (Low carb, High Protein)
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Equipment
- Knife and Cutting Board
- deep frying pan, pot or wok with a lid
Ingredients
Marinade
- 2 lb jumbo shrimp or prawns peeled and deveined
- ¼ teaspoon Kashmiri red chili powder or cayenne
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ whole lemon or lime juiced (2-3 tablespoons)
Curry Gravy
- 3 tablespoon coconut oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced (about 1" fresh ginger)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon curry powder yellow, hot, or madras
- ½ teaspoon Amchur (Amchoor) powder (dried green mango) optional
- 2 whole green cardamom pods
- 1 whole red or green chili
- ¾ teaspoon salt season to taste and adjust as needed
- ½ teaspoon black pepper
- ½ cup water for water frying
- 3 medium tomatoes roma or plum
- 4 tablespoons creamed coconut or 1 cup full fat coconut milk
- 2-3 cups water
- 3 tablespoons toasted coconut flakes
Optional toppings
- ¼ cup fresh cilantro chopped
- 1 whole lime juiced
- 1 whole red or green chili chopped
Instructions
- Begin by marinating the shrimp. Clean, peel, and remove the tails from the jumbo shrimp if required. Add the Kashmiri red chili powder/cayenne powder, black pepper, salt, and lemon juice to a medium bowl and combine well. Add the shrimp and toss to coat evenly. Cover with a lid or plastic wrap and place in the fridge to marinate for 30 minutes. Avoid marinating for longer than 60 minutes as the lemon juice will begin to breakdown the shrimp if left too long.2 lb jumbo shrimp or prawns, 1/4 teaspoon Kashmiri red chili powder or cayenne, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/2 whole lemon or lime
- Once you are ready to cook, add coconut oil to deep skillet, saucepan, or wok over medium heat. Once hot, add the finely chopped onion, salt lightly, and sauté for 5-8 minutes, stirring occasionally until the onion softens and the edges are beginning to lightly brown. At this point add the minced garlic and ginger to sauté for 1-2 minutes until very aromatic and beginning to lightly brown.3 tablespoon coconut oil, 1 small onion, 3 cloves garlic, 1 tablespoon ginger
- Push the onions, garlic, and ginger to the sides of the to make a well, exposing the bottom of the pan. Add more coconut oil if the pan appears dry. To the well, add the turmeric, coriander powder, curry powder, amchoor powder (if using), green cardamom pods, whole chili pepper, salt, and black pepper. Combine the spices in the well and allow them to fry and temper in the hot oil for 45-60 seconds. Be careful to avoid burning the spices, after the spices have tempered, combine everything in the pan. If at any point the pan appears to dry out, add additional coconut oil.1 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon curry powder, 1/2 teaspoon Amchur (Amchoor) powder (dried green mango), 2 whole green cardamom pods, 1 whole red or green chili, 3/4 teaspoon salt, 1/2 teaspoon black pepper
- To water fry the onions and spices, add 1-2 tablespoons of water to the pan and combine well. The water should immediately begin to sizzle and cook off as it begins to break down the onions and spices into a paste. Once the water has cooked off, add 1-2 tablespoons of water and fry again, stirring until the water cooks off. repeat this process 3-4 times until the contents of the pan begin to form a smooth paste. Avoid adding too much water at once as it will drown the pan.1/2 cup water
- Add the chopped tomatoes to the pan and combine well. Cook for 5-8 minutes, stirring occasionally until the tomatoes begin to break down into the gravy. Add the creamed coconut or coconut milk, and 2-3 cups of water, stir to combine. Bring to a boil and reduce the heat to a gentle simmer. Allow the curry to simmer for at least 15 minutes until the creamed coconut has melted into the gravy. Stir the pan occasionally to prevent burning. Season to taste with salt and pepper.3 medium tomatoes, 4 tablespoons creamed coconut, 2-3 cups water
- Add the toasted coconut to the pan and stir to combine. Simmer for at least 5 minutes or until the gravy has reduced to your liking before adding the shrimp along with any marinade to the pan. Stir gently to coat the shrimp in the gravy. cook for 3-5 minutes until the shrimp are just cooked through and opaque. Remove the pan from the heat. The shrimp will cook quickly and will continue to cook in the hot gravy even after you remove it from the heat so pay attention.3 tablespoons toasted coconut flakes
- Garnish with fresh cilantro, lime/lemon juice, and chopped hot chilies as desired and enjoy with your favourite side dish or flatbread.1/4 cup fresh cilantro, 1 whole lime, 1 whole red or green chili
Notes
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer Enjoy!
