Keto Thai Shrimp Green Curry with Zucchini Noodles

Allergens

Fish, Shellfish

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 zucchinis, spiralized
• 1 cup Thai green curry paste
• 1 can (14 oz) full
• fat coconut milk
• 1/4 cup fish sauce
• 2 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 2 tbsp unsweetened shredded coconut
• 1 tsp erythritol or monk fruit sweetener (optional)

Instructions

1. In a large skillet, heat 1/4 cup of the coconut milk over medium heat. Add the green curry paste and cook for 2 minutes, stirring constantly.
2. Gradually add the remaining coconut milk, stirring until well combined. Bring to a simmer, then reduce heat to low.
3. Add the shrimp, fish sauce, and optional sweetener (if using) to the curry mixture. Cook for 5 minutes or until the shrimp is cooked through.
4. Stir in the lime juice and half of the cilantro. Gently mix in the spiralized zucchini noodles, and cook for another 2 3 minutes until the zucchini has softened slightly but still has a bite.
5. Top with the remaining cilantro and shredded coconut before serving.

Chef’s Insight

The perfect balance of heat from the green curry paste and freshness from the lime juice creates a symphony of flavors that will transport your taste buds to Thailand.

Notes

This keto-friendly recipe uses zucchini noodles to replace rice or other high-carb options.