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–+ servings
Red Thai Curry Coconut Shrimp in the pan
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5 from 4 votes

Red Thai Curry Coconut Shrimp

Flavorful Keto-friendly Thai shrimp recipe.
Prep Time10 minutes
Active Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Thai
Keyword: Curry, Shrimp
Yield: 4 people
Calories: 136kcal

Materials

  • 1 tsp oil
  • 4 scallions whites and greens separated, chopped
  • 1 tbsp Thai red curry paste
  • 2 cloves garlic minced
  • 1 lb. shrimp peeled and deveined with no tails
  • 1 can Coconut milk
  • 2 tsp Fish sauce
  • 12 cherry tomatoes, halved
  • 1/4 cup fresh cilantro chopped
  • salt & pepper to taste
  • extra lime wedges optional for serving

Instructions

  • In a large nonstick skillet, heat oil on medium-high.
    Avocado oil
  • Add scallion whites, and curry paste and sauté 1 min
    Red Curry Paste
  • Add the garlic, season with a few pinches of salt, and cook for about 2 minutes,
  • Add coconut milk and fish sauce and mix well.
    Coconut Milk for Red Thai Curry Coconut Shrimp
  • Add the shrimp to the coconut milk.
    Shrimp for Red Thai Curry Coconut Shrimp
  • Let the shrimp simmer for about 2-3 minutes, until the shrimp is cooked through.
  • Add the halved cherry tomatoes.
    Grape Tomatoes for Red Thai Curry Coconut Shrimp
  • Remove from heat, mix in scallion greens and cilantro.
    Cilantro for Red Thai Curry Coconut Shrimp
  • Serve over rice or cauliflower rice and enjoy!
    Red Thai Curry Coconut Shrimp tasting bowl

Video

Notes

If you want to add some vegetables, you can add bell peppers, spinach, mushrooms, snap peas, onions, or carrots.

Nutrition

Serving: 175g | Calories: 136kcal | Carbohydrates: 5g | Protein: 16g | Fat: 5g | Saturated Fat: 2.5g | Cholesterol: 143mg | Sodium: 1059mg | Potassium: 279mg | Fiber: 1g | Sugar: 1.5g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 0.9mg