Keto Shrimp Rice Noodle Roll
Elevate your keto dining experience with this Keto Shrimp Rice Noodle Roll, a low-carb twist on a beloved classic. This recipe swaps traditional rice noodles for fresh, spiralized zucchini, creating a light yet satisfying dish that's perfect for keto, gluten-free, and health-conscious diets. Succulent shrimp are sautéed with garlic and ginger, then tossed in a flavorful blend of tamari or soy sauce, coconut aminos, sesame oil, and just a hint of red chili flakes for a touch of heat. The zucchini noodles soak up the savory sauce beautifully, making each bite irresistibly delicious. Topped with green onions and toasted sesame seeds, this 30-minute recipe is as vibrant as it is nutrient-packed. Perfect as a quick weeknight dinner or a sophisticated low-carb dish for entertaining, this recipe is sure to impress while staying in line with your keto goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 2 large zucchini
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon red chili flakes
- 2 tablespoons green onion, chopped
- 1 teaspoon sesame seeds
Instructions
Start by preparing the zucchini noodles. Use a spiralizer to cut the zucchinis into thin noodle-like strips and set aside.
Heat the avocado oil in a large non-stick skillet over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds, until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the zucchini noodles and toss them in the residual garlic and ginger oil. Cook for about 2-3 minutes, or until they are tender but still al dente.
While the noodles are cooking, whisk together the soy sauce (or tamari), coconut aminos, sesame oil, and red chili flakes in a small bowl.
Return the shrimp to the skillet with the noodles and pour the soy sauce mixture over the top. Toss everything together until well combined and heated through, about 2 minutes.
Transfer to serving plates and garnish with chopped green onion and sesame seeds.
Serve immediately and enjoy your keto-friendly shrimp rice noodle rolls.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7229 mg | 314% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 38.1 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1837 mg | 39% | |
*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.
