Keto Vietnamese Shrimp & Zucchini Noodle Bowl: A Scrumptious Seafood Sensation

Allergens

Shellfish (Shrimp)

Ingredients

• 8 oz large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 2 tablespoons chopped green onions
• 2 tablespoons sesame seeds, toasted
• 3 tablespoons lime juice, freshly squeezed
• 2 tablespoons fish sauce
• 1 teaspoon coconut sugar or alternative keto sweetener
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup avocado oil, for frying
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine lime juice, fish sauce, coconut sugar, and red pepper flakes. Mix well and set aside as the dressing.
2. Season shrimp with salt and black pepper to taste. Heat 2 tablespoons of avocado oil in a pan over medium high heat. Add shrimp and cook for about 2 3 minutes per side or until pink and cooked through. Remove from pan and set aside.
3. In the same pan, add another tablespoon of avocado oil and sauté spiralized zucchini noodles for 3 4 minutes or until tender but still al dente. Season with salt and black pepper to taste.
4. Add cooked shrimp back into the pan with the zucchini noodles and toss well to combine.
5. To serve, divide the zucchini noodle and shrimp mixture between two bowls. Top each bowl with fresh cilantro, mint leaves, sesame seeds, and a generous drizzle of the prepared dressing.

Chef’s Insight

The key to a perfect keto Vietnamese shrimp & zucchini noodle bowl is finding the right balance of flavors and textures, ensuring each bite is as satisfying as the last.

Notes

To emphasize the dish's cinematic appeal, use natural light and a shallow depth of field to capture the top and bottom views.