Keto Shrimp Pho
Elevate your low-carb meal game with this flavorful Keto Shrimp Pho! Packed with tender, succulent shrimp, aromatic spices like star anise and cinnamon, and a rich, savory broth, this recipe delivers all the comforting vibes of traditional pho without the carbs. Instead of noodles, spiralized zucchini (zoodles) offers a light, keto-friendly alternative that soaks up the bold flavors. Fresh garnishes like cilantro, bean sprouts, jalapeños, and a squeeze of lime add vibrant freshness to every steamy bowl. Ready in under an hour, this wholesome, gluten-free dish is perfect for a cozy lunch or dinner that fits perfectly into your ketogenic lifestyle. Treat yourself to this aromatic and nutrient-packed shrimp soup today!
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Recipe Information
Ingredients
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 inch piece Ginger, fresh and sliced
- 2 whole Star anise
- 1 whole Cinnamon stick
- 3 whole Cloves
- 2 tablespoons Fish sauce
- 6 cups Low-sodium chicken broth
- 2 cups Water
- 3 cups Zucchini noodles (zoodles)
- 1 bunch Green onions, sliced
- 0.5 cup Cilantro, chopped
- 1 whole Lime, cut into wedges
- 1 cup Bean sprouts
- 1 whole Jalapeño, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the minced garlic and sliced ginger to the pot, sauteing until fragrant, about 1-2 minutes.
Add the star anise, cinnamon stick, and cloves to the pot, stirring for another minute to release their aroma.
Pour the chicken broth and water into the pot, then add the fish sauce, salt, and black pepper. Bring to a boil over high heat.
Once boiling, reduce the heat to low and let the broth simmer uncovered for 20 minutes to allow the flavors to meld.
While the broth simmers, prepare your garnishes: slice the green onions, chop the cilantro, and cut the lime into wedges.
After 20 minutes, strain the broth to remove the solids, then return it to the pot.
Increase the heat to medium-high, add the shrimp, and cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through.
Remove the pot from heat and stir in the zoodles, letting them sit for a couple of minutes to soften with the residual heat.
Serve the Keto Shrimp Pho in bowls, and garnish with green onions, cilantro, bean sprouts, jalapeño slices, and lime wedges.
Enjoy your comforting and low-carb shrimp pho.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 757 mg | 16% | |
*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.
