“Keto Vietnamese Shrimp & Coconut Noodle Bowl: A Savory Seafood Adventure”

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz shirataki noodles
• 1 lb large shrimp, peeled and deveined
• 2 cups coconut milk
• 1/4 cup fish sauce
• 1 tbsp sugar substitute (erythritol or stevia)
• 3 cloves garlic, minced
• 1 medium shallot, finely chopped
• 1 red chili, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, chopped
• 1/4 cup roasted peanuts, chopped
• 1 lime, zested and juiced
• Salt and pepper, to taste

Instructions

1. Prepare the shirataki noodles according to package instructions, then drain and rinse thoroughly under cold water. Set aside.
2. In a large pan, heat 1 tablespoon of oil over medium heat. Add garlic, shallot, and red chili, sautéing until fragrant, about 1 2 minutes.
3. Stir in the fish sauce and sugar substitute, cook for another minute, then add the coconut milk. Bring to a simmer and cook for 5 7 minutes or until slightly reduced.
4. Add the shrimp to the pan and cook until pink and opaque, about 2 3 minutes per side. Season with salt and pepper as needed.
5. Gently toss in the prepared shirataki noodles, cooking for an additional 1 2 minutes to heat through.
6. Remove from heat, then stir in the lime zest and juice.
7. To serve, divide the noodle mixture into two bowls and garnish with fresh cilantro, green onions, roasted peanuts, and a sprinkle of red chili slices.

Chef’s Insight

This Keto Vietnamese Shrimp & Coconut Noodle Bowl showcases the perfect harmony of rich coconut milk with savory shrimp and tender noodles, making it a satisfying and filling low-carb brunch option.

Notes

Feel free to adjust the spice level by adding more or less red chili as desired.