Indonesian-Inspired Coconut Curry Shrimp with Spiralized Zucchini Noodles (Keto-Friendly)
A flavorful indonesian lunch perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb large shrimp, peeled and deveined 2 medium zucchinis, spiralized 1 cup full
- fat coconut milk 1/2 cup chopped onion 1/4 cup red curry paste (adjust to taste) 1 tbsp minced garlic 1 tbsp grated ginger 1 tbsp avocado oil Salt and pepper, to taste Fresh cilantro for garnish Lime wedges for serving
Instructions
- In a large skillet, heat the avocado oil over medium high heat. Add onion, garlic, and ginger, sautéing until fragrant and slightly softened.
- Stir in the red curry paste and cook for another 2 minutes.
- Pour in the coconut milk and bring to a simmer. Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 4 5 minutes.
- Meanwhile, blanch the spiralized zucchini in boiling water for 2 minutes, then drain well.
- Add the drained zucchini noodles to the shrimp and sauce, tossing to combine.
- Serve immediately, garnished with cilantro and lime wedges on the side.
Chef’s Insight
Use a spiralizer or julienne peeler to create uniform zucchini noodles for optimal texture.
Notes
Feel free to adjust the curry paste for a spicier or milder dish, according to your preference.