Keto Thai Coconut Shrimp Bowl

Prepare shrimp: Pat dry and season with salt and pepper.

For this step: 10 oz raw shrimp (peeled and deveined), Salt & pepper (to taste)

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.

For this step: 10 oz raw shrimp (peeled and deveined), 1 tbsp coconut oil

Make sauce: In the same pan, sauté garlic, ginger, and curry paste for 30 seconds until fragrant.

For this step: 1 clove garlic (minced), 1 tsp grated fresh ginger, 1 tbsp Thai red curry paste (sugar-free), 1 tsp fish sauce (optional but authentic)

Simmer: Pour in coconut milk, lime juice, and fish sauce. Stir well and simmer for 3–4 minutes until slightly thickened.

For this step: 3/4 cup full-fat coconut milk, 1 tbsp lime juice + 1/2 tsp zest, 1 tsp fish sauce (optional but authentic)

Combine: Add shrimp back to the pan and toss gently to coat.

For this step: 10 oz raw shrimp (peeled and deveined)

Add zoodles: Stir in zucchini noodles and cook just 1 minute — they should stay firm.

For this step: 1 small zucchini (spiralized)

Serve: Transfer to bowls and top with cilantro, lime zest, and chili slices.

For this step: 1 tbsp lime juice + 1/2 tsp zest, Fresh cilantro and red chili slices for garnish