This Keto Indian Shrimp Curry is a version of the Kerala Style Stew prepared in creamy coconut milk. It is also Dairy-free, Whole-30, and Paleo-friendly!
First of all, thank you very much for the great support you’ve shown on my so-called ‘ambitious’ project of 100 Days of Food Blogging. I’ve received so many wonderful messages across various social media channels yesterday and it feels amazing. I hope to keep at it and share some delicious recipes with y’all so that you can try them in your kitchen – Keto or No-Keto.
Today is Day Two and I’m bringing to you the Keto version of Kerala Style Shrimp Stew which is prepared in coconut milk. Rich, creamy and oh-so-delicious, Coconut Shrimp Curry is a regular at home. Try this once and you’d know why!
| Find the Recipe for Kerala Style Shrimp Stew.
For this low carb version, we shall be omitting potatoes which is an important ingredient in Stews. Fret not, the Keto-version is equally delicious. You can serve this with Cauliflower Rice or Zucchini Noodles. The rice or zoodles will soak up all the delicious flavors of the creamy curry and it is going to be an explosion of flavors in your mouth!
I’m not sure why, but I find so many meat and chicken recipes for Keto diet and there are far fewer seafood recipes. In my opinion, seafood is quicker to cook (This Keto Shrimp Curry can be cooked in under 30 minutes!) and it has got many more health benefits than other forms of protein. So, this recipe is for those who want a change from their regular Chicken or Meat foods on their Keto diet.
Here’s how you make a Keto-fied Creamy Shrimp Curry!
You can use medium-sized or large shrimps/prawns for this recipe. Keep in mind that the large shrimp have a longer cook-time. First of all, we will be marinating the Shrimp in salt, ground pepper, and turmeric powder.
In a pan, heat a little coconut oil and shallow fry the shrimps. Remove and keep aside.
To the same pan, add dry red chilies, chopped garlic, and curry leaves.
Add sliced shallots and ginger paste and cook until light brown.
Add cooked shrimps and mix well. It’s time to add the coconut milk. Add half to one cup of coconut milk. Cover and cook for about seven minutes.
Season the curry and add ground pepper, garam masala, and fennel powder. Cook for a couple of minutes more. Drizzle a teaspoon of coconut oil and remove from the flame. Serve after about five minutes with cauliflower rice (or regular rice if you aren’t on Keto!).
Keep the leftovers refrigerated and you can microwave and use it the next day. However, I am pretty sure that you’d polish off the entire thing in a matter of minutes.
Kerala Style Keto Shrimp Curry Recipe:
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