Thai Basil Shrimp Curry with Coconut Cream & Cauliflower Rice

Dinner 20 mins 620 kcal
Thai Basil Shrimp Curry with Coconut Cream & Cauliflower Rice
Calories
620 kcal
Net Carbs
8gg
Fats
40gg
Protein
51gg

"Imagine the vibrant aromas of a Thai street market drifting into your kitchen—spicy, fragrant, and utterly satisfying. This Thai Basil Shrimp Curry brings that experience to the dinner table while staying perfectly keto-friendly. Succulent shrimp are quickly sautéed, then simmered in a silky coconut‑cream sauce infused with red curry paste, fresh garlic, ginger, and a handful of aromatic Thai basil. A splash of fish sauce and lime juice adds depth and brightness, while a pinch of erythritol balances the heat without adding carbs. Served over fluffy cauliflower rice, the dish delivers a low‑carb, high‑fat profile that keeps you in ketosis without sacrificing flavor. Quick to prepare and ready in just 35 minutes, it’s ideal for busy weeknights or a relaxed weekend feast. Pro tip: let the curry sit for a few minutes after cooking; the flavors meld beautifully, and the basil stays vibrant. Pair with a simple cucumber salad for extra crunch, and you’ve got a restaurant‑quality meal that fuels your keto lifestyle."

Ingredients

Instructions

1

Heat coconut oil in a large skillet over medium‑high heat.

2

Add garlic and ginger, sauté for 30 seconds until fragrant.

3

Add shrimp, season with salt and pepper, and cook 2‑3 minutes per side until pink; remove and set aside.

4

Stir in red curry paste, cooking for 1 minute to release its aromas.

5

Pour in coconut cream, fish sauce, lime juice, and erythritol; bring to a gentle simmer.

6

Add sliced red bell pepper and simmer 3‑4 minutes until slightly softened.

7

Return shrimp to the skillet, toss in Thai basil leaves, and cook 1 minute until basil wilts.

8

Meanwhile, in a separate pan, lightly sauté cauliflower rice with a drizzle of coconut oil for 5 minutes until tender.

9

Serve the shrimp curry over the cauliflower rice, garnish with cilantro, and enjoy immediately.

Prep

Gather Ingredients

1 lb raw shrimp, peeled and deveined
2 tbsp coconut oil
1 cup full‑fat coconut cream
2 tbsp sugar‑free red curry paste
1 cup fresh Thai basil leaves, loosely packed
1 tbsp fish sauce
1 tsp lime juice
1 tsp minced ginger
2 cloves garlic, minced
1/4 small red bell pepper, thinly sliced
1 medium cauliflower head, riced (about 4 cups)
1 tsp erythritol (optional, for slight sweetness)
Salt and pepper to taste
2 tbsp chopped cilantro for garnish (optional)
Instructions

Step by Step

1

Heat coconut oil in a large skillet over medium‑high heat.

2

Add garlic and ginger, sauté for 30 seconds until fragrant.

3

Add shrimp, season with salt and pepper, and cook 2‑3 minutes per side until pink; remove and set aside.

4

Stir in red curry paste, cooking for 1 minute to release its aromas.

5

Pour in coconut cream, fish sauce, lime juice, and erythritol; bring to a gentle simmer.

6

Add sliced red bell pepper and simmer 3‑4 minutes until slightly softened.

7

Return shrimp to the skillet, toss in Thai basil leaves, and cook 1 minute until basil wilts.

8

Meanwhile, in a separate pan, lightly sauté cauliflower rice with a drizzle of coconut oil for 5 minutes until tender.

9

Serve the shrimp curry over the cauliflower rice, garnish with cilantro, and enjoy immediately.