Keto Shrimp Pad Thai
Dive into the bold, irresistible flavors of this Keto Shrimp Pad Thai—a low-carb twist on the classic Thai favorite! This vibrant dish swaps traditional rice noodles for fresh zucchini noodles (zoodles), creating a light yet satisfying meal perfect for keto enthusiasts. Juicy shrimp, crisp bell peppers, and scrambled eggs are stir-fried in aromatic coconut oil, then tossed in a tangy-sweet sauce featuring fish sauce, soy sauce or tamari, lime juice, and a touch of keto-friendly sweetness. Finished with a sprinkle of fresh cilantro and crunchy chopped peanuts, this quick 30-minute recipe is packed with protein, low-carb veggies, and bold, authentic flavor, making it a delicious and health-conscious choice for any weeknight dinner.
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Recipe Information
Ingredients
- 1 lb Raw shrimp, peeled and deveined
- 4 cups Zucchini noodles (zoodles)
- 2 tablespoons Coconut oil
- 1 medium Red bell pepper, thinly sliced
- 3 Green onions, thinly sliced
- 3 cloves Garlic, minced
- 2 large Eggs
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce or tamari
- 2 tablespoons Lime juice
- 1 teaspoon Erythritol or other keto-friendly sweetener
- 0.5 teaspoon Crushed red pepper flakes
- 0.25 cup Chopped cilantro
- 0.25 cup Chopped peanuts
Instructions
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Add the shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and are fully cooked. Remove shrimp and set aside.
In the same skillet, add the remaining coconut oil. Add the minced garlic, and cook for about 30 seconds until fragrant.
Add the thinly sliced red bell pepper and stir-fry for 2 minutes until slightly softened.
Push the vegetables to one side of the skillet and crack the eggs onto the other side. Scramble the eggs gently until cooked through.
Add the zucchini noodles to the skillet and continue to stir-fry for another 2 minutes.
In a small bowl, mix together the fish sauce, soy sauce or tamari, lime juice, erythritol, and red pepper flakes.
Return the shrimp to the skillet and pour the sauce over the shrimp and vegetables.
Toss everything to combine well and cook for another 1-2 minutes until everything is heated through.
Remove from heat and stir in half of the chopped cilantro.
Serve immediately, garnished with the remaining cilantro and chopped peanuts.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 5209 mg | 226% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.7 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 547 mg | 42% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3348 mg | 71% | |
*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.
