Thai Shrimp and Zucchini Noodles in Coconut Lime Sauce (Keto-Friendly)

Allergens

Shellfish (shrimp)

Ingredients

• 2 large zucchinis, spiralized
• 1 lb shrimp, peeled and deveined
• 1 cup coconut milk
• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 small red chili, thinly sliced (optional)
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

Instructions

1. In a large skillet or wok, heat the coconut oil over medium heat. Add the garlic and chili, if using, and cook for 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 3 4 minutes per side, or until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the spiralized zucchini noodles and cook for 2 3 minutes, until tender but still firm. Season with salt and pepper.
4. Add the coconut milk, lime juice, and fish sauce to the skillet and stir well. Cook for 2 3 minutes until the sauce has thickened slightly.
5. Return the shrimp to the skillet and cook for an additional 1 2 minutes. Stir in the chopped cilantro and remove from heat.
6. Serve immediately, garnished with additional cilantro if desired.

Chef’s Insight

To ensure a perfectly cooked shrimp, avoid overcrowding the skillet and cook in batches if needed.

Notes

This recipe is gluten-free and can be made nut-free by ensuring the fish sauce used does not contain nuts.