Keto Vietnamese Shrimp and Zucchini Noodles in Coconut Curry Broth

Allergens

Shrimp (Seafood) - Coconut

Ingredients

• 2 medium zucchinis
• 1 lb large shrimp, peeled and deveined
• 1 cup coconut milk
• 1 tbsp red curry paste
• 2 cups spinach, roughly chopped
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or julienne them with a knife.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the onion and cook until translucent.
3. Stir in the garlic and red curry paste, cooking for about 1 minute to release the aroma.
4. Pour in the coconut milk and bring it to a simmer. Season with salt and pepper.
5. Add the spiralized zucchini noodles and cook for 3 4 minutes until tender but still slightly firm.
6. Gently stir in the shrimp and cook until they turn pink and opaque.
7. Stir in the spinach and cook until wilted.
8. Remove from heat and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

Use fresh ingredients for the most authentic flavor.

Notes

Check the freshness of your shrimp before cooking and consume immediately for best quality.