Low Carb Shrimp Pho
Experience the perfect balance of vibrant flavors and wholesome ingredients with this Low Carb Shrimp Pho recipe—an impressive twist on the classic Vietnamese dish. By replacing traditional rice noodles with fresh zucchini noodles, this healthy alternative is packed with bold, aromatic spices like star anise, cinnamon, and cloves infused into a savory chicken broth. Succulent shrimp seasoned with salt and pepper add a protein-rich focal point, while a colorful medley of toppings—bean sprouts, Thai basil, cilantro, jalapeños, and lime wedges—brings refreshing crunch and zest to every bite. Ready in just 45 minutes from prep to plate, this gluten-free, keto-friendly pho is ideal for a light yet satisfying meal. Perfect for those looking to enjoy authentic Southeast Asian flavors while keeping carbs to a minimum!
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 2 large zucchini
- 4 cups chicken broth
- 1 inch piece fresh ginger, sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 pieces star anise
- 4 pieces whole cloves
- 1 whole cinnamon stick
- 2 stalks green onion, chopped
- 1 cup bean sprouts
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh Thai basil leaves
- 1 whole lime, cut into wedges
- 1 whole jalapeño, thinly sliced
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer to create noodles from the zucchini and set aside.
In a large pot, heat the olive oil over medium heat. Add the ginger slices and cook for 1-2 minutes until fragrant.
Add chicken broth, fish sauce, soy sauce, star anise, cloves, and the cinnamon stick to the pot. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes to allow the flavors to meld.
While the broth is simmering, season the shrimp with salt and black pepper.
Add the shrimp to the simmering broth in the last 5 minutes of cooking, allowing them to cook until they are pink and opaque.
Remove the broth from heat. Use a slotted spoon to discard the ginger slices, star anise, cloves, and cinnamon stick.
In individual serving bowls, distribute the zucchini noodles evenly.
Ladle the hot shrimp broth over the noodles, ensuring each bowl gets a generous serving of shrimp.
Top each bowl with chopped green onions, bean sprouts, cilantro, Thai basil, and jalapeño slices as desired.
Serve immediately with lime wedges on the side for squeezing over the pho before eating.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 10898 mg | 474% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 45.5 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3877 mg | 82% | |
*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.
