Creamy Shrimp Curry with Cauliflower Rice
Why This Is Strictly Keto
Shrimp, cream and cauliflower do all the work here. Riced cauliflower replaces the rice that normally soaks up a curry sauce, the sauce is built from heavy cream and a splash of vinegar rather than flour or starch, and the only seasonings are curry powder, garlic and chili flakes. Nothing processed, nothing sweetened.
Ingredients
- 1 tablespoon avocado oil
- 2 medium scallions, sliced, white and green parts separated
- 12 ounces riced cauliflower (fresh or frozen, no need to defrost)
- 1 clove garlic, crushed
- 1/2 cup cherry tomatoes, halved
- 2 teaspoons curry powder
- 1/8 teaspoon red chili flakes
- 1 tablespoon white wine vinegar
- 1/2 cup heavy whipping cream
- 1/4 cup water, plus more as needed
- 1 pound shrimp, peeled and deveined, defrosted
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
Start the base: Heat the avocado oil in a large skillet or Dutch oven over medium heat. Add the white parts of the scallions and cook for 1 minute. Stir in the riced cauliflower, garlic and cherry tomatoes and cook until the cauliflower is thawed and just starting to cook.
Bloom the spices: Stir in the curry powder and chili flakes and cook for about 1 minute, until fragrant.
Deglaze: Add the white wine vinegar and cook, scraping up any browned bits, until the mixture is thick and syrupy.
Build the sauce: Stir in the heavy cream and water and simmer for a few minutes, until the cauliflower is tender and the sauce begins to thicken.
Cook the shrimp: Add the shrimp and cook over medium-low heat, stirring often, until opaque and cooked through. If the sauce gets too thick, add a splash of water.
Finish and serve: Stir in the green scallion tops, season with salt and pepper, taste and adjust, and serve hot.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~248 kcal | 15g | 21g | 5g |
Tips
- For a dairy-free version, swap the heavy cream for full-fat coconut milk and adjust the water to keep the sauce loose.
- Curry powder is milder and usually contains turmeric; garam masala is a different blend, so use whichever you prefer and adjust to taste.
- Do not overcook the shrimp — they are done the moment they turn opaque and curl into a loose C shape.
- Cauliflower rice absorbs the sauce as it cooks, which is what replaces the rice in a traditional curry.
