Keto Shrimp Curry Zucchini Skillet
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Total Time
30 mins
-
Servings
4 servings
-
Calories
464 kcal
Keto Shrimp Curry Zucchini Skillet
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 tablespoon butter
- ½ medium yellow onion diced
- 2 tablespoon red curry paste
- 100 gram canned tomatoes with green chiles
- 100 gram heavy whipping cream
- ¼ cup chicken stock
- sea salt to taste
- 500 gram cooked shrimp
- 4 tablespoon olive oil
- 4 medium zucchini
- 2 tablespoon fresh cilantro chopped
Instructions
- Measure out and prepare all the ingredients.
- Start by making the curry sauce by heating a saucepan over medium heat. Add the diced onion and heat until fragrant.
- Add in the red curry paste and canned tomatoes. Stir to combine well.
- Add in the heavy whipping cream, chicken stock, and salt to taste. Stir to combine well.
- Pulse in a blender until smooth.
- Wash shrimp and pat dry.
- Spiralize the zucchinis in a veggie spiralizer.
- In a skillet over medium heat, add in the olive oil with the shrimp. Cook the shrimp for 2-4 minutes. Remove the shrimp from heat.
- Cook the zucchini noodles in the skillet until tender. Bring the curry sauce to a simmer for 2-3 minutes.
- Add the shrimp back into the skillet and cook for another 2-3 minutes.
- Top with chopped cilantro and serve immediately.
Notes
- This makes a total of 4 servings of Keto Shrimp Curry Zucchini Skillet. Each serving comes out to be 464 calories, 31.9g fat, 10.4g net carbs, and 33.3g protein.
Nutrition Information
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Calories
464kcal
(23%)
Fat
31.9g
(49%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Fat | 31.9g | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
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