Low Carb Shrimp Pad Thai
Embrace a healthy twist on a classic favorite with this flavorful Low Carb Shrimp Pad Thai! Packed with protein-rich shrimp, vibrant veggies, and a mouthwatering, tangy sauce made from fish sauce, tamarind paste, and lime juice, this dish swaps traditional noodles for spiralized zucchini to keep the carbs in check. Perfectly balanced and bursting with bold flavors, it features crushed peanuts and fresh cilantro for added texture and aroma, while optional red chili flakes bring a hint of heat. Ready in just 35 minutes, this quick and easy recipe is ideal for busy weeknights or a guilt-free indulgence. Serve it fresh and hot with lime wedges for a restaurant-quality meal that's both wholesome and satisfying. Keywords: low carb pad thai, zucchini noodles, shrimp pad thai recipe, easy healthy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 medium zucchini
- 1 medium red bell pepper, thinly sliced
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 0.25 cup crushed peanuts
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 2 tablespoons soy sauce (use low sodium)
- 2 tablespoons lime juice
- 1 tablespoon granulated erythritol or preferred sweetener
- 2 tablespoons olive oil
- 0.5 teaspoon red chili flakes (optional)
Instructions
Using a spiralizer, create zucchini noodles from the zucchini. Set aside.
In a small bowl, mix the fish sauce, tamarind paste, soy sauce, lime juice, and erythritol until well combined. Set the sauce aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and cook until fragrant, about 30 seconds. Add the beaten eggs and scramble until just set. Remove the eggs and set aside.
Add the red bell pepper and green onions to the skillet. Stir-fry for about 2-3 minutes until they begin to soften.
Add the zucchini noodles to the skillet and stir-fry for about 2 minutes, ensuring the noodles are evenly coated with the other ingredients.
Pour the prepared sauce over the zucchini noodle mixture, tossing to combine. Allow the sauce to simmer for about 1 minute.
Return the cooked shrimp and scrambled eggs to the skillet, gently mixing them into the noodles.
Remove the skillet from heat and sprinkle the pad thai with crushed peanuts, chopped cilantro, and optional red chili flakes for added spice.
Serve immediately, with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1227 mg | 409% | |
| Sodium | 9788 mg | 426% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 61.4 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 607 mg | 47% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3928 mg | 84% | |
*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.
