Keto Thai Coconut Shrimp Bowl
Creamy, spicy, and full of fresh Thai flavor — this Keto Thai Coconut Shrimp Bowl is the perfect low-carb meal that feels indulgent but stays light and healthy.
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.