Vietnamese Keto Lunch – Energy Boosting Shrimp Zucchini Noodles

Allergens

Shellfish (shrimp)

Ingredients

• 1 medium zucchini 8 oz shrimp, peeled and deveined 2 cloves garlic, minced 1 tbsp olive oil 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped 1/4 cup Thai basil, chopped 1 lime, zested and juiced Salt and pepper, to taste

Instructions

1. Using a spiralizer or vegetable peeler, turn the zucchini into noodles. Set aside.
2. In a large pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add shrimp to the pan and cook until pink and opaque, about 2 3 minutes per side. Remove from pan and set aside.
4. Add zucchini noodles to the same pan and cook for 2 3 minutes, or until slightly softened but still al dente. Season with salt and pepper.
5. In a large bowl, combine cooked shrimp, zucchini noodles, and fresh herbs. Toss to combine.
6. Top with lime zest and juice, adjust seasoning if necessary, and serve immediately.

Chef’s Insight

This recipe is a great way to incorporate more vegetables into your diet while still enjoying a satisfying, protein-packed meal.

Notes

This dish is perfect for a keto diet or anyone looking to reduce their carbohydrate intake.