Cambodian Coconut Curry Shrimp with Spiralized Zucchini Noodles – Keto-Friendly & Low Carb
This easy keto-friendly recipe for Cambodian Coconut Curry Shrimp with spiralized zucchini noodles will delight your taste buds and impress your guests. Search for this delicious, low-carb dinner option that combines the exotic flavors of Cambodia with a mouthfeel and aroma that will leave you craving more.
Allergens
Shellfish (shrimp)
Ingredients
- 1 lb large shrimp, peeled and deveined 2 medium zucchinis, spiralized 1 cup full
- fat coconut milk 1 tablespoon red curry paste 1 teaspoon fish sauce 1 teaspoon freshly grated ginger 1 teaspoon ground turmeric 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 1 tablespoon coconut oil Chopped fresh cilantro, for garnish Lime wedges, for serving
Instructions
- In a large skillet or wok, heat the coconut oil over medium high heat.
- Add the red curry paste, ground turmeric, coriander, cumin, and black pepper to the skillet. Cook for 1 2 minutes until fragrant.
- Stir in the fish sauce, grated ginger, and coconut milk. Bring the mixture to a simmer, then reduce heat to low and let it cook for 5 minutes.
- Add the shrimp to the skillet and cook for 3 4 minutes until they turn pink and are cooked through. Stir occasionally to ensure even cooking.
- In a separate pan, lightly sauté the spiralized zucchini noodles for 2 3 minutes over medium heat.
- To serve, divide the spiralized zucchini noodles among four plates. Top with the cooked shrimp and coconut curry sauce.
- Garnish with fresh cilantro and lime wedges.
Chef’s Insight
The key to a delicious keto-friendly meal is finding the right balance of flavors and textures. This dish achieves that by combining tender shrimp, aromatic curry sauce, and zucchini noodles that have just the right amount of bite.
Notes
Make sure to use full-fat coconut milk for the best texture in the sauce.