Vietnamese-Inspired Keto Shrimp & Zucchini Noodles with Cilantro Lime Dressing

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz zucchini noodles (spiralized zucchini) 1 lb large shrimp, peeled and deveined 2 tablespoons olive oil Salt and black pepper, to taste 1/4 cup chopped cilantro 1/4 cup fresh lime juice 1 tablespoon minced garlic 1 teaspoon grated ginger 1 tablespoon coconut aminos or tamari 1 avocado, sliced 1/2 cup chopped red bell pepper 1/4 cup chopped green onions

Instructions

1. In a large skillet, heat olive oil over medium high heat. Add shrimp and cook until pink and cooked through, seasoning with salt and black pepper to taste. Remove from pan and set aside. In the same skillet, add spiralized zucchini noodles and cook for 2 3 minutes or until slightly softened. Season with salt and black pepper to taste. In a small bowl, whisk together cilantro, lime juice, minced garlic, grated ginger, and coconut aminos or tamari. Add cooked shrimp back into the skillet with zucchini noodles and pour the cilantro lime dressing over the dish. Toss to combine. Top with avocado slices, red bell pepper, and green onions. Serve immediately.

Chef’s Insight

The combination of zucchini noodles, shrimp, and avocado creates a satisfying mouthfeel that is both keto-friendly and delicious.

Notes

Use fresh ingredients for the best flavor and texture.