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Keto Coconut Lime Shrimp - Bright, Creamy, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds raw shrimp, peeled and deveined (tail on or off)
  • 1 tablespoon coconut oil or avocado oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 1–2 limes (zest of 1 lime, juice of 1–2 to taste)
  • 1 teaspoon fish sauce (optional but recommended for depth)
  • 1/2 teaspoon red pepper flakes or 1 small red chili, thinly sliced (adjust to taste)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh cilantro, chopped (more for garnish)
  • 1 tablespoon green onion, thinly sliced (optional garnish)
  • Cauliflower rice or zucchini noodles for serving (optional)

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Season lightly with a pinch of salt and pepper. Zest one lime and set aside. Juice the lime(s) and set juice aside as well.
  2. Warm the aromatics: Heat coconut oil in a large skillet over medium heat. Add garlic and ginger. Sauté 30–45 seconds until fragrant, stirring often so they don’t burn.
  3. Build the sauce: Pour in the coconut milk and stir in the lime zest, fish sauce, red pepper flakes, salt, and black pepper. Bring to a gentle simmer over medium heat, about 2–3 minutes.
  4. Cook the shrimp: Add shrimp to the skillet in an even layer. Simmer 3–4 minutes, flipping once, until shrimp turn opaque and pink. Avoid overcooking.
  5. Add lime and herbs: Turn off the heat. Stir in 1–2 tablespoons lime juice and the chopped cilantro. Taste and adjust salt, lime, or heat as needed.
  6. Serve: Spoon shrimp and sauce over warm cauliflower rice or zucchini noodles. Garnish with more cilantro and green onion, if you like.