Keto Coconut Curry Shrimp and Zoodles

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Keto Coconut Curry Shrimp and Zoodles have a homemade curry sauce that is smooth and creamy with just enough of that “sweet heat”, to make it absolutely irresistible! The nutty flavor comes from the MaraNatha Creamy No Stir Almond Butter that blended so well with the coconut and spice flavors!

Coconut Curry Shrimp and Zoodles

Being on the Keto diet has been quite the learning experience. However, one thing that I love about Keto is almond butter is not off limits! As a matter of fact, it is used in a lot of Keto recipes!

This nut butter is super creamy and smooth and I love that it is no stir.  It is a great snack time solution. Hook it up with a little celery as we do! It cures my craving for a creamy and crunchy treat at the same time. We absolutely love this high-quality natural and organic butter.

Keto Coconut Curry Shrimp and Zoodles

When it came to this Coconut Curry Shrimp and Zoodle recipe, Grumpy he couldn’t stop raving about it! He loved the sauce and even helped me out with taste testing as I was putting it together for this post to make sure it had just enough of everything. He said it had the perfect amount of heat,  nut butter, and coconut flavor combination.

Keto Coconut Curry Shrimp and Zoodles
Keto Coconut Curry Shrimp and Zoodles

With all that delicious sauce you need some noodles.  Zucchini noodles (aka zoodles) are the perfect complement to this dish and we did not miss the pasta at all! You can find zoodles premade in the store, or if you have a spiralizer, you can make your own.

How do you keep your zucchini noodles from making your sauce watery?

Zucchini Noodles, aka Zoodles, release a lot of liquid when cooking and can get soggy. For this reason, I did not add them to my sauce to cook them. Rather, I microwaved mine in the steamer for about 3 minutes. This made them toothsome and more pasta-like. You can, however, cook them in a separate skillet for 3-4 minutes if you don’t have the means to steam, then do as I did and toss the sauce and noodles together in a bowl.

Keto Coconut Curry Shrimp and Zoodles
Keto Coconut Curry Shrimp and Zoodles

Pin Keto Coconut Curry Shrimp and Zoodles!

Keto Coconut Curry Shrimp and Zoodles

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Make Keto Coconut Curry Shrimp & Zoodles today!

Looking for a Keto-Friendly dessert to serve up? How about Low Carb Lemon Thumbprints!

Keto Coconut Curry Shrimp and Zoodles
Yield: 6 servings

Coconut Curry Shrimp and Zoodles

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Keto Coconut Curry Shrimp and Zoodles have a homemade curry sauce that is smooth and creamy with just enough of that "sweet heat", to make it absolutely irresistible! The nutty flavor comes from the creamy almond butter that blended so well with the coconut and spice flavors!

Ingredients

For the Sauce

  • 1 cup full fat coconut milk
  • 1/2 cup chicken broth
  • 1/2 cup MaraNatha Creamy No Stir Almond Butter
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/2 teaspoon fish sauce
  • 2 tablespoons coconut aminos
  • 1/2 teaspoon fresh grated ginger

For the Shrimp

  • 1 tablespoon coconut oil
  • 1 lb shrimp, peeled, deveined, and tails removed
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper to taste

Instructions

  1. Whisk together coconut milk, chicken broth, almond butter over medium heat until smooth. Add red pepper flakes through fresh ginger and bring to a low simmer. Simmer for 7-10 minutes or until the mixture begins to thicken. Remove from heat and set aside.
  2. Toss shrimp with 1 teaspoon cumin, 1/2 teaspoon chili powder, salt, and pepper. Heat coconut oil in a saucepan over medium-high heat. Cook shrimp until pink, about 4-5 minutes depending on the size of shrimp. Remove from heat and add to the peanut sauce.
  3. In a microwave-safe steamer, add zoodles and cook on high for 3 minutes. Drain and place zoodles in a serving bowl. Alternatively, you can steam cook the zoodles on your stovetop in a large saucepan about 4-5 minutes, tossing every couple of minutes to evenly steam zoodles. Remove from the saucepan using tongs and place them in a serving bowl.
  4. Toss shrimp and sauce mixture with zoodles. Garnish with slivered almonds, cilantro, and a little fresh squeezed lime juice if desired.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 448Total Fat 35gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 21gCholesterol 160mgSodium 1074mgCarbohydrates 12gNet Carbohydrates 8gFiber 4gSugar 3gProtein 27g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

18 Comments

  1. Annie @ Annie's Noms April 21, 2018 at 8:22 am - Reply

    This looks wonderful! I love adding coconut to curries and do it regularly; it just adds an extra something! I don’t make many curries with shrimp though, so that needs to change as this looks fabulous!

  2. Julia April 21, 2018 at 8:54 am - Reply

    This looks delicious! Every time I see a recipe like this I wish I had the spiralizer.

    • Shelby April 21, 2018 at 8:55 am - Reply

      Julia! You can by the zoodles premade now in the stores 🙂

  3. Neli Howard April 21, 2018 at 9:06 am - Reply

    YUM, these really sound SO good! I LOVE how easy and delicious this is! Is good food and this looks like one of the BEST. I definitely want to try your recipe and I’m sure it is very tasty. Thank you for sharing this great recipe!

  4. Liz April 21, 2018 at 9:07 am - Reply

    My husband LOVES shrimp but I’m still trying to get him into zoodles, so I feel like this recipe would be perfect!

    • Shelby April 21, 2018 at 9:29 am - Reply

      Hey Liz, steaming these for the short amount of time really made these seem closer to pasta because it still had bite and crunch but wasn’t raw. It also eliminated my watery sauce issue! 🙂 I hope you try the recipe and that he loves the zoodles!

  5. David @ Spiced April 24, 2018 at 7:43 am - Reply

    I really should get into making zoodles! We always end up with zucchini coming out of our ears by mid-summer, and zoodles would be a great way to use ’em up. Also, I love this curry! It looks so creamy and delicious. I’m thinking that’s one excellent comfort food with all of those flavors in there. And I love how grumpy helped with the taste testing here! I often call Laura in for help, too…after all, cooking should be a communal experience, right? 🙂

    • Shelby April 25, 2018 at 6:20 am - Reply

      Absolutely, cooking should be communal. LOL Also, taste testing is one of Grumpy’s favorite ways of participating. ha! I really love the zoodles and have them on our menut for tonight!

  6. Stella April 26, 2018 at 11:45 am - Reply

    I’ve never had any chance to taste zoodles. These look amazing. I have almost all ingredients at home, so I’ll go for it on weekend.

  7. Jocelyn (Grandbaby Cakes) April 26, 2018 at 4:12 pm - Reply

    I love everything curry! I must try this!!

  8. Megan April 27, 2018 at 2:12 pm - Reply

    I’ve been meaning to try zoodles and this looks like the perfect opportunity.

  9. Megan @ MegUnprocessed April 27, 2018 at 6:51 pm - Reply

    Coconut curry is so creamy and delicious! It’s also very filling. This one looks great!

  10. Daniel Baber December 2, 2018 at 10:05 pm - Reply

    I’m allergic to fish. What can you substitute for the fish sauce?

    • Shelby December 3, 2018 at 4:14 am - Reply

      Hi Daniel, you could substitute soy sauce for the fish sauce.

  11. Anonymous October 1, 2019 at 4:21 pm - Reply

    5

  12. Miriah October 22, 2019 at 10:42 am - Reply

    5

  13. […] Check out the detailed recipe on his blog! […]

  14. […] the heat just right in the Coconut Curry Shrimp and Zoodles featured in Shelby’s new The One-Pot Paleo Cookbook? Explore how the burst of juicy savory flavor […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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