2 tablespoon butter
1/2 medium yellow onion, diced
2 tablespoon red curry paste
100 gram canned tomatoes with green chiles
100 gram heavy whipping cream
1/4 cup chicken stock
Sea salt to taste
500 gram cooked shrimp
4 tablespoon olive oil
4 medium zucchini
2 tablespoon fresh cilantro, chopped
Measure out and prepare all the ingredients.
Start by making the curry sauce by heating a saucepan over medium heat. Add the diced onion and heat until fragrant.
Add in the red curry paste and canned tomatoes. Stir to combine well.
Add in the heavy whipping cream, chicken stock, and salt to taste. Stir to combine well.
Pulse in a blender until smooth.
Wash shrimp and pat dry.
Spiralize the zucchinis in a veggie spiralizer.
In a skillet over medium heat, add in the olive oil with the shrimp. Cook the shrimp for 2-4 minutes. Remove the shrimp from heat.
Cook the zucchini noodles in the skillet until tender. Bring the curry sauce to a simmer for 2-3 minutes.
Add the shrimp back into the skillet and cook for another 2-3 minutes.
Top with chopped cilantro and serve immediately.
This makes a total of 4 servings of Keto Shrimp Curry Zucchini Skillet. Each serving comes out to be 464 calories, 31.9g fat, 10.4g net carbs, and 33.3g protein.