Keto Thai Coconut Shrimp Bowl

Follow the steps. Check them off as you go.

1. Step 1Prepare shrimp: Pat dry and season with salt and pepper.Use: 10 oz raw shrimp (peeled and deveined), Salt & pepper (to taste)
2. Step 2Sear: 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.Use: 10 oz raw shrimp (peeled and deveined), 1 tbsp coconut oil
3. Step 3Make sauce: In the same pan, sauté garlic, ginger, and curry paste for 30 seconds until fragrant.Use: 1 clove garlic (minced), 1 tsp grated fresh ginger, 1 tbsp Thai red curry paste (sugar-free), 1 tsp fish sauce (optional but authentic)
4. Step 4Simmer: Pour in coconut milk, lime juice, and fish sauce. Stir well and simmer for 3–4 minutes until slightly thickened.Use: 3/4 cup full-fat coconut milk, 1 tbsp lime juice + 1/2 tsp zest, 1 tsp fish sauce (optional but authentic)
5. Step 5Combine: Add shrimp back to the pan and toss gently to coat.Use: 10 oz raw shrimp (peeled and deveined)
6. Step 6Add zoodles: Stir in zucchini noodles and cook just 1 minute — they should stay firm.Use: 1 small zucchini (spiralized)
7. Step 7Serve: Transfer to bowls and top with cilantro, lime zest, and chili slices.Use: 1 tbsp lime juice + 1/2 tsp zest, Fresh cilantro and red chili slices for garnish