Paleo Shrimp Pho
Delight your taste buds with this Paleo Shrimp Pho, a healthy and flavorful twist on the classic Vietnamese soup. This recipe features a fragrant broth infused with star anise, cloves, cinnamon, and fresh ginger for an authentic depth of flavor, while tender shrimp provide a protein-packed base. Instead of traditional rice noodles, spiralized zucchini adds a low-carb, nutrient-rich alternative, making this dish perfect for paleo enthusiasts. Vibrant toppings like bean sprouts, fresh cilantro, basil leaves, and sliced jalapeños enhance every bowl, while a squeeze of lime adds a tangy finish. Ready in just under an hour, this wholesome pho is a satisfying, gluten-free meal that’s perfect for lunch or dinner.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchini, spiralized into noodles
- 6 cups chicken broth
- 2 cups water
- 3 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 2 inches fresh ginger, peeled and sliced
- 5 pieces star anise
- 4 pieces whole cloves
- 1 large cinnamon stick
- 4 garlic cloves, crushed
- 1 large onion, sliced
- 1 teaspoon sea salt
- 1 teaspoon black pepper, whole
- 1 cup bean sprouts
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh basil leaves
- 1 small jalapeño, sliced
- 2 lime, cut into wedges
Instructions
In a large pot, combine chicken broth, water, fish sauce, coconut aminos, fresh ginger, star anise, cloves, cinnamon stick, garlic, sliced onion, sea salt, and black pepper.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the pot and let it simmer for 30 minutes to allow the flavors to infuse.
While the broth is simmering, prepare the spiralized zucchini noodles and set them aside.
After 30 minutes, strain the broth to remove the solids, returning the clear broth to the pot.
Add the peeled and deveined shrimp to the simmering broth. Cook for about 3-4 minutes, or until the shrimp are fully cooked and pink.
Divide the zucchini noodles evenly among serving bowls.
Ladle the hot broth and shrimp over the zucchini noodles in each bowl.
Top each serving with bean sprouts, chopped cilantro, fresh basil leaves, and sliced jalapeño.
Serve hot with lime wedges on the side for squeezing over the pho to taste.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 10557 mg | 459% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 34.0 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 951 mg | 73% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4796 mg | 102% | |
*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.
