This gorgeously tasty recipe for a spicy curry shrimp keto bowl combines flavorful spices with creamy coconut. You can enjoy this as a keto bowl over cauliflower rice (see FAQs below) or as a curry bowl with low-carb bread on the side. For this recipe I have digressed from the traditional way of currying to show you the subtle nuances there are with other curries that exist. For this curry shrimp keto bowl I have introduced a little cinnamon into the mix.
Don’t worry about the number of ingredients: you can cook everything for this curry shrimp keto bowl in one pan. Use one with a heavy bottom, such as an enameled cast-iron Dutch oven or similar. This recipe serves 4 people.
The Spicy Curry Shrimp Keto Bowl Recipe
SPICY CURRY SHRIMP KETO BOWL
1 pound shrimp, peeled, deveined (any size will do)
1/2 teaspoon cayenne pepper (chili powder works too)
1 teaspoon freshly ground black pepper
A healthy pinch of salt
1 tablespoon coconut oil
1 small onion, diced
1 clove garlic, finely chopped
1/2 teaspoon chopped fresh ginger
1 teaspoon curry powder
1/2 teaspoon cinnamon powder
1/4 teaspoon ground cumin
1 cup coconut milk (unsweetened)
Cauliflower rice, parsnip rice, or broccoli rice (see FAQs for recipes)
Fresh cilantro (or chadon beni) or flat-leaf parsley (optional, as garnish)
- First, combine the shrimp with the cayenne pepper or chili powder, black pepper, and salt. Set aside (you can let the shrimp marinate for up to an hour if you wish).
- In your large pot, melt the coconut oil over medium heat. Turn the heat up to medium-high and fry the onions, garlic, and ginger for 2 minutes.
- Add in the powdered spices: the curry powder, cinnamon powder, and ground cumin. Stir for 1 minute so that the spices don’t stick.
- Pour in the coconut milk and bring everything to a boil. Let the sauce bubble for 5 minutes, then add in the shrimp.
- Let the mixture cook till the shrimp is done (about 10 minutes). If you find that the curry sauce is getting too thick and your shrimp isn’t done yet, add a bit of water.
- While the shrimp is cooking, make your cauliflower or another type of low-carb rice.
- Taste test the seasonings and adjust if needed, then divide the low-carb rice into 4 bowls. Serve the coconut shrimp curry over the top and garnish with fresh cilantro or parsley, if desired.
Spicy Curry Shrimp Keto Bowl FAQs
How do I make low-carb rice?
There are several ways to make low-carb rice. The easiest way is to blitz cauliflower florets, broccoli florets, or slices of parsnip in your food processor. Pulse until you get a rice-type consistency. It’s that easy!
You can add various combinations of veggies and seasonings to your rice, if you wish, such as:
- Corn kernels
- Chopped sweet pepper (any color)
- Jalapeno peppers
- Grated carrots (higher in carbs than other veggies, though tasty)
- Grated cabbage
- Diced pickles
- Nuts or seeds (pine nuts, cashews, pumpkin seeds, etc.)
You can also add a teaspoon of your favorite spice mix for different types of ‘rice’ – taco seasoning for Mexican style, an Italian spice blend, a Jamaican spice blend, etc.
Can I use this recipe with something other than shrimp?
Yes, you can use chicken, pork, duck, lamb, beef, or tofu – any type of protein works with curry.
If you use something other than pieces of whitefish or shrimp, you’ll want to sauté your cubes of meat or tofu in the oil first. Brown them nicely, set them aside, and add a bit more coconut oil to the pan. Then carry on with the recipe from step 2 onwards.
What else can I serve with this recipe?
With your curry and low-carb rice or bread, you can also serve:
- Spring rolls (use coconut wraps)
- A fresh coleslaw, perhaps with added spices
- A green salad: perhaps wilted kale or spinach, or an arugula salad
- Spiralized zucchini noodles (you could even use this instead of the low-carb rice)
- A mixture of roasted low-carb vegetables (Brussels sprouts, eggplant, sweet peppers)
What if the curry sauce is too thin or too thick?
If your curry sauce is too thin, there’s a simple fix. Mix 1 tablespoon arrowroot powder in 2 tablespoons of water, using a fork to avoid clumps. Stir the mixture into the curry and let it cook for up to 3 minutes. Your sauce should thicken nicely.
If your curry sauce is too thick, add a little bit of water. Try to add not more than a few tablespoons at a time to avoid the sauce getting too thin.
Can I make this dish faster?
You can save time using 1 tablespoon of red curry paste instead of the curry powder, cumin, and ginger. Add the red curry paste at the same point in the recipe as the spices (step 3) and stir well. Then add the coconut milk and continue with the rest of the recipe.
What other keto bowl meals can I make?
Other than the curry shrimp keto bowl, there are many recipes on the internet for Poke bowls. Poke ( pronounced Po-Kay) comes from native Hawaiian cuisine, which is usually cubed raw fish like tuna or other seafood like octopus marinated in soy sauce and other spices. Salmon is another poke bowl favorite. Traditional poke is entirely keto, as it’s mainly protein.
People started to add rice to their poke bowls a bit later, along with other extras such as seaweed, nuts, and different herbs.
If you are eating out and order poke, you may want first to ask what it contains. Many restaurants now add sugary sauces along with high-carb vegetables, so the best way to make keto poke bowls is to make them yourself.
If you want to make a wide variety of keto bowl meals, simply choose from:
- A base, such as cauliflower or another low-carb rice, cabbage slaw, or a bed of seaweed
- A protein, such as ahi tuna, salmon, or shrimp (make sure you buy sashimi-grade fish, since you’re eating it raw). If you don’t like fish, you can use fully-cooked chicken.
- A marinade for your fish or chicken
- Toppings such as shredded low-carb veggies, sesame seeds, or some nuts
Note: You can combine 1 cup soy sauce, 3/4 cup chopped green onions and 2 tablespoons of sesame oil for a quick marinade.
I hope you enjoy try and enjoy this healthy, spicy curry shrimp keto bowl. Do leave your comments below.