Thai Shrimp Curry with Zoodles

If you love Thai cuisine, then you are going to love this Thai Shrimp Curry recipe. The fragrant coconut curry sauce coats delicious plump shrimp served over a bed of zucchini noodles, making this shrimp recipe a low-carb option that the whole family can enjoy.

❤️ Why you'll love it

Keto recipe: this coconut shrimp curry recipe is made to fit the low carb keto diet and has only 4 net carbs per serving

Amazing flavor: the Thai-inspired flavors in this curry recipe are mouthwatering

Versatile: you can adjust the spice level to your own liking and serve the shrimp curry over cauliflower rice instead of zoodles. If you don't follow a keto diet, you can serve the sauce with rice noodles or coconut rice

🥘 Ingredients

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Coconut oil

Large shrimp

Ground cumin

Chili powder

Full-fat Coconut milk

Chicken broth

Almond butter

Red pepper flakes

Salt

Fish sauce

Coconut aminos

Fresh ginger

Fresh limes

🔪 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, ½ 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.

🥄 Equipment

Large skillet

Medium bowl

Microwave steamer: to quickly soften the zucchini noodles.

Tongs: for tossing the Thai curry shrimp sauce with the zucchini noodles.

Spiralizer: if making zucchini noodles, this is the quickest and easiest way to economically make them.

🥫Storage

Refrigerate: ​store leftover shrimp curry in an airtight container up to 3 days.

Freeze: the shrimp curry (without the zoodles) can be stored in a freezer safe container up to 3 months.

Reheat: warm leftovers in a skillet or microwave until warmed through.

📖 Variations

• For a more authentic curry sauce, use 2 tablespoons of red or yellow curry paste in place of the chili powder and ground cumin.
• Make a spicier curry and stir in some red pepper flakes to suit your heat preference.

💭 Tips

• To prevent watery zucchini noodles, steam them in the microwave for 3 minutes. This makes them more toothsome and pasta like and will not be soggy.

📚 Related Recipes

Shrimp lovers will love this Garlic Shrimp Zoodle Saute.

A rich and flavorful Coconut Milk Shrimp Curry recipe with intense flavors to make the tastebuds happy!

Vegetarians will love this Coconut Curry Tofu Bowl.

This Thai Peanut Chicken and Noodles is a classic favorite in my home.

🍽 Serve with..

Serve shrimp curry over lightly steamed zucchini noodles or cauliflower rice with extra lime wedges.

The Last Word

When I created this recipe, I was playing in my kitchen and really craving Thai food and wanted a curry. However, curry is not something I had in my cabinet all the time as I was pretty much the only person who enjoy curry recipes. So, I did the best I could do with picky palates and used chili and cumin powder. It was still delicious and while not authentically curry, it did the job.

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📖 Recipe

Thai Shrimp Curry and Zoodles

Shelby Law Ruttan

Thai Shrimp Curry with Coconut Milk and Peanut Butter over Zucchini Noodles is a delicious fusion of flavors that brings take out favorites to your home kitchen. Bonus points that it is naturally low carb and will fit the keto diet making this a shrimp recipe the whole family can enjoy.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Keto Main Dish

Cuisine Thai

Servings 6

Calories 230 kcal

Equipment

• Large skillet
• Medium bowl
• Microwave steamer
• Tongs
• Spiralizer

As an Amazon Associate I earn from qualifying purchases.

Ingredients

  

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For the Sauce

• 1 cup full fat coconut milk
• ½ cup chicken broth
• ½ cup almond butter
• ½ teaspoon red pepper flakes
• ¼ teaspoon salt
• ½ teaspoon fish sauce
• 2 tablespoons coconut aminos
• ½ teaspoon fresh grated ginger

For the Shrimp

• 1 tablespoon coconut oil
• 1 pound shrimp peeled, deveined, and tails removed
• 1 teaspoon cumin
• ½ teaspoon chili powder
• salt and pepper to taste

Instructions

 

• 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.
• Toss shrimp with 1 teaspoon cumin, ½ 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.
• 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.
• Toss shrimp and sauce mixture with zoodles. Garnish with slivered almonds, cilantro, and a little fresh squeezed lime juice if desired.

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 6gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 0.4mgSodium: 334mgPotassium: 257mgFiber: 2gSugar: 1gVitamin A: 104IUVitamin C: 0.4mgCalcium: 84mgIron: 2mgNet Carbohydrates: 4g

Keyword Thai Shrimp Curry

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