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Thai Curry with Shrimp

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PER Serving: Calories 387 | Fat 31g | Carbohydrates 11g | Fiber 3g | Net Carbohydrates 8g | Protein 16g

Recipe by Brandon McDearis

Love Asian food? Look no further than this delicious and fragrant Thai Curry with Shrimp. It’s hard to believe this is keto-friendly!



  1. Melt the coconut oil in a large pot at medium-high heat. Add the onion, break it up a bit with a spoon and cook until soft (about 5 minutes), stirring often.
  2. Add the next 5 ingredients and stir together for about 1 minute. Add the coconut milk and vegetable stock. Stir together, bring to a boil and reduce heat to low. Lightly simmer for about 10 minutes.
  3. Add the soy sauce, fish sauce, carrots, and broccoli. Increase heat to high and bring to a boil. As it starts to boil, add the shrimp and reduce heat back to low. Stir together and continue cooking until the shrimp turns pink and the vegetables are tender (about 3 minutes).
  4. Turn off the heat. Add the lime juice and cilantro. Adjust the seasoning if necessary with a pinch of salt, more lime juice or more curry paste/powder for additional heat.

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