Coconut Curry Shrimp (Keto)

  • Author: Laurie Cromie
  • Yield: 4 servings


  • 1 tsp olive oil
  • 1/4 cup scallions, chopped
  • 1 Tbsp curry powder
  • 1 Tbsp garam masala
  • 2 tsp fresh ginger, minced
  • 2 large cloves garlic, minced
  • 1 1/4 pound shrimp, peeled and deveined
  • 1 14 oz. can coconut milk (full fat)
  • 1/4 tsp salt
  • 1/4 cup fresh basil, chopped



In a large non-stick skillet or wok, coat with olive oil. Heat on medium-high. Add scallions, curry powder, garam masala. Stir until fragrant, about one minute. Add ginger and garlic. Stir a few minutes more until softened.

Add shrimp and stir until cooked through (or if pre-cooked, stir until heated through).

Pour into wok coconut milk, salt, and basil. Stir together and bring to a simmer.

Serve over spiral-cut zucchini noodles, or “zoodles”.


  • Calories: 282
  • Fat: 17g
  • Carbohydrates: 7g net carbs
  • Protein: 38g