Keto Thai Coconut Shrimp Bowl is a creamy, flavor-packed low-carb meal featuring juicy shrimp simmered in rich coconut milk with Thai spices, fresh veggies, and bright lime without the carbs. This Keto Thai Coconut Shrimp Bowl recipe delivers fast prep, high protein, and bold restaurant-style flavor perfect for meal prep, weight loss, busy weeknights, and anyone craving a vibrant, satisfying keto bowl that stays fully low carb.
About This Recipe
If you’ve ever craved the rich, exotic flavors of Thai takeout but didn’t want to destroy your macros, this recipe is your sweet (and spicy) spot. The Keto Thai Coconut Shrimp Bowl captures that creamy, aromatic balance of coconut milk, lime, and chili that Thai food is famous for — but without the sugar or carb-heavy noodles.
It starts with tender shrimp, seared just enough to stay juicy and slightly golden. The sauce is where the magic happens: coconut milk simmered gently with red curry paste, garlic, ginger, and a hint of lime zest. It’s bold yet smooth, spicy but soothing — the kind of dish that makes your kitchen smell like you just stepped into a Thai street market.
Instead of rice or noodles, this bowl uses fresh zucchini noodles (zoodles) that soak up every bit of that rich coconut sauce. It’s satisfying, full of protein, and surprisingly quick — ready in under 20 minutes from start to finish. And unlike traditional Thai dishes that rely on sugar or cornstarch, this keto version stays clean, gluten-free, and low-carb.
The best part? It’s endlessly adaptable. You can swap shrimp for chicken, add bell peppers or mushrooms for extra texture, or go heavier on the spice if you like a real kick. This is one of those keto recipes that doesn’t feel like a compromise — it feels like something you’d crave even if you weren’t eating low carb.
Why You’ll Love This Recipe
- Creamy, spicy, and tangy Thai-inspired flavor
- Ready in under 20 minutes
- Only 5 g net carbs per serving
- Works with shrimp, chicken, or tofu
- Great for meal prep — reheats beautifully
Ingredients
- 10 oz raw shrimp, peeled and deveined
- 1 tbsp coconut oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp Thai red curry paste (sugar-free)
- 3/4 cup full-fat coconut milk
- 1 tbsp lime juice + 1/2 tsp zest
- 1 tsp fish sauce (optional but authentic)
- 1 small zucchini, spiralized
- Fresh cilantro and red chili slices for garnish
- Salt & pepper, to taste
Instructions
- Prepare shrimp: Pat dry and season with salt and pepper.
- Sear: Heat coconut oil in a skillet over medium heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- Make sauce: In the same pan, sauté garlic, ginger, and curry paste for 30 seconds until fragrant.
- Simmer: Pour in coconut milk, lime juice, and fish sauce. Stir well and simmer for 3–4 minutes until slightly thickened.
- Combine: Add shrimp back to the pan and toss gently to coat.
- Add zoodles: Stir in zucchini noodles and cook just 1 minute — they should stay firm.
- Serve: Transfer to bowls and top with cilantro, lime zest, and chili slices.
Nutrition (per serving)
- Calories: 420
- Fat: 34 g
- Protein: 25 g
- Net Carbs: 5 g
FAQ
- Can I use frozen shrimp?
Yes, just thaw completely and pat dry before searing. - Can I make it milder?
Use half the curry paste or omit chili garnish. - Can I use light coconut milk?
You can, but it won’t be as creamy or satisfying. - How long does it keep?
Up to 3 days in the fridge, best reheated gently on the stove.
Variations & Substitutions
- Replace shrimp with chicken or salmon.
- Add sliced mushrooms, red peppers, or bok choy.
- For extra heat, stir in a pinch of cayenne or chili oil.
- Use coconut aminos instead of fish sauce for a soy-free option.
Serving Suggestions
- Serve with lime wedges, extra cilantro, or a sprinkle of toasted sesame seeds. It pairs perfectly with sparkling water flavored with lime or ginger for a light lunch combo.
Keto Thai Coconut Shrimp Bowl
Ingredients
- 10 oz raw shrimp (peeled and deveined)
- 1 tbsp coconut oil
- 1 clove garlic (minced)
- 1 tsp grated fresh ginger
- 1 tbsp Thai red curry paste (sugar-free)
- 3/4 cup full-fat coconut milk
- 1 tbsp lime juice + 1/2 tsp zest
- 1 tsp fish sauce (optional but authentic)
- 1 small zucchini (spiralized)
- Fresh cilantro and red chili slices for garnish
- Salt & pepper (to taste)
Instructions
- Prepare shrimp: Pat dry and season with salt and pepper.
- Sear: Heat coconut oil in a skillet over medium heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- Make sauce: In the same pan, sauté garlic, ginger, and curry paste for 30 seconds until fragrant.
- Simmer: Pour in coconut milk, lime juice, and fish sauce. Stir well and simmer for 3–4 minutes until slightly thickened.
- Combine: Add shrimp back to the pan and toss gently to coat.
- Add zoodles: Stir in zucchini noodles and cook just 1 minute — they should stay firm.
- Serve: Transfer to bowls and top with cilantro, lime zest, and chili slices.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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