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!
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.