Coconut Curry Shrimp and Zoodles

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!

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Course: Keto Main Dish

Cuisine: Thai

Keyword: Coconut Curry Shrimp

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings:

Calories: 448kcal

Author: Shelby Law Ruttan

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

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, 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.
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.

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