Fiery Avocado Green Curry and Shrimp Carb Redo
Transform your weeknight dinner routine with this **Fiery Avocado Green Curry and Shrimp Carb Redo**, a bold and creamy dish bursting with vibrant flavors and healthy ingredients. This low-carb recipe swaps traditional rice or noodles for tender, spiralized zucchini, making it a perfect choice for anyone seeking a keto-friendly or gluten-free option. The rich curry sauce is made unique by blending ripe avocado with silky coconut milk and green curry paste, creating a lusciously smooth, spicy base. Succulent shrimp add a protein-packed punch, while fresh lime juice and garnishes like cilantro and red chili provide a zesty, aromatic finish. Ready in just 35 minutes, this dish is quick, nutrient-packed, and irresistibly satisfying! Perfect for busy nights when you want something healthy but indulgent.
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Recipe Information
Ingredients
- 2 whole Avocado (ripe)
- 1 lb Shrimp (peeled and deveined)
- 3 whole Zucchini (medium, spiralized)
- 1 cup Coconut milk (full-fat)
- 3 tbsp Green curry paste
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 2 tbsp Soy sauce (or tamari for gluten-free)
- 1 whole Lime (juiced)
- 0.25 cup Cilantro (chopped, optional garnish)
- 1 whole Red chili (thinly sliced, optional garnish)
- 1 tbsp Avocado oil (or coconut oil)
- 1 tsp Sesame seeds (optional garnish)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Peel and pit the avocados, then blend them in a high-speed blender or food processor until smooth. Set the avocado puree aside.
In a large skillet or wok, heat the avocado oil over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the green curry paste and cook for another 1-2 minutes to release the spices' flavors.
Pour in the coconut milk, stirring well to combine with the curry paste. Simmer for 3-5 minutes until the sauce thickens slightly.
Add the avocado puree to the skillet and mix it into the curry sauce. Season with salt, black pepper, lime juice, and soy sauce. Stir until you have a creamy, vibrant green curry base.
In a separate pan, heat a small drizzle of avocado oil over medium-high heat. Add the shrimp, season lightly with salt and pepper, and cook for 2-3 minutes on each side until the shrimp turn pink and are fully cooked. Set aside.
Add the spiralized zucchini noodles to the curry sauce and toss to coat them evenly. Cook for 2-3 minutes, just until the zucchini noodles are tender but still slightly crisp.
Remove the skillet from heat and gently mix in the cooked shrimp.
Divide the curry and shrimp zucchini noodles into serving bowls. Garnish with chopped cilantro, sliced red chili, and a sprinkle of sesame seeds if desired.
Serve immediately and enjoy your healthy, fiery avocado green curry with shrimp!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5097 mg | 222% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 26.8 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 451 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 5955 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
