Keto Chili-Lime Shrimp & Zoodle Bowl
A bright, zesty, 20-minute keto shrimp bowl with chili-lime flavor and fresh zoodles.
Ingredients
For the Shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Chili-Lime Sauce
- 2 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp butter
- 1 tsp chili flakes (or to taste)
- 1 tbsp powdered keto sweetener
- 1 clove garlic (minced)
For the Zoodles
- 3 medium zucchini (spiralized)
- 1 tbsp olive oil
- 1/4 tsp salt
For Serving
- Fresh cilantro
- Extra lime wedges
Instructions
- Pat shrimp dry and toss with olive oil, chili powder, garlic powder, salt, and pepper.
- Heat a large skillet over medium-high heat and sear shrimp 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, add butter, garlic, lime juice, lime zest, chili flakes, and sweetener. Stir until melted and combined.
- Return shrimp to the skillet and toss in the chili-lime sauce.
- In a separate pan, heat olive oil and lightly sauté zoodles with salt for 2–3 minutes until just softened.
- Divide zoodles into bowls and top with chili-lime shrimp.
- Garnish with cilantro and lime wedges. Serve immediately.