Keto Curried Shrimp Zucchini Skillet

This is a great low-carb meal for two which makes it perfect for Valentine's Day. And even if you're cooking for more people, this Whole 30 and keto compliant meal is easy to scale up.

You'll only need a few common ingredients — shrimp, grain-free curry sauce and zucchini noodles — that's it!

The Curry Simmer Sauce used in this recipe is packed with flavour yet it's mild and kid-friendly. If you prefer more heat, simply add some fresh chillies. You can make a double batch of the curry sauce to use in many other low-carb meals including:

• Keto Curried Chicken Cauliflower Skillet
• Keto Curried Pork Chops with Cauliflower Rice
• Keto Curried Spinach Paneer Skillet, a vegetarian keto dinner recipe that can be made with paneer or halloumi cheese.

Step-by-step

1. Prepare the homemade Curry Simmer Sauce by following the instructions here. This will take just 15 minutes. Store any leftover curry sauce in the fridge for up to 5 days.

   

2. Prepare the remaining ingredients. You can either use 250 g (8.8 oz) cooked shrimp (prawns) or about 300 g (10.6 oz) raw and deveined shrimp.

   

3. Grease a skillet with 1 tbsp olive oil and add the shrimp. If raw, cook for 2 to 3 minutes and then add the curry sauce. If you're using cooked, add the simmer sauce together with the shrimp.

4. Bring to a simmer and cook for 2 to 3 minutes to heat through. Take off the heat and transfer to a bowl to set aside. Use a paper towel to wipe the skillet clean.

   

5. Meanwhile, prepare the zucchini noodles by following the instructions here.

   

6. Add the cooked curried shrimp back into the skillet with the zucchini noodles and toss to combine. Serve warm sprinkled with cilantro or parsley.

7. The curried shrimp can be stored in the fridge for up to 3 days. The zoodles are best prepared fresh or no more than a day in advance.

   

Recipe

Keto Curried Shrimp Zucchini Skillet

★★★★★4.8 (5 ratings)

Enjoy this easy low-carb skillet dinner in less than 30 minutes. Shrimp cooked in creamy homemade curry sauce ...

Hands on

10m

Overall

30m

Servings

2

8.6 g

Net carbs

29 g

Protein

38.8 g

Fat

504

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• ³/₄ cup homemade Curry Simmer Sauce (180 ml/ 6 fl oz)
• 250 g cooked shrimp (prawns) (8.8 oz)
• 3 tbsp extra virgin olive oil, divided (45 ml)
• 2 small zucchini (courgettes) or yellow summer squash (300 g/ 10.6 oz)
• ¹/₂ tsp sea salt
• 1 tbsp chopped cilantro or parsley

Instructions

1. Prepare the homemade Curry Simmer Sauce by following the instructions here. This will take just 15 minutes. Store any leftover curry sauce in the fridge for up to 5 days.

2. Prepare the remaining ingredients. You can either use 250 g (8.8 oz) cooked shrimp (prawns) or about 300 g (10.6 oz) raw and deveined shrimp.

3. Grease a skillet with 1 tbsp olive oil and add the shrimp. If raw, cook for 2 to 3 minutes and then add the curry sauce. If you're using cooked, add the simmer sauce together with the shrimp.

4. Bring to a simmer and cook for 2 to 3 minutes to heat through. Take off the heat and transfer to a bowl to set aside. Use a paper towel to wipe the skillet clean.

5. Meanwhile, prepare the zucchini noodles by following the instructions here.

6. Add the cooked curried shrimp back into the skillet with the zucchini noodles and toss to combine. Serve warm sprinkled with cilantro or parsley.

7. The curried shrimp can be stored in the fridge for up to 3 days. The zoodles are best prepared fresh or no more than a day in advance.

Nutrition per serving, about 225 g/ 8 oz

Carbs 7%Protein 23%Fat 70% of calories

Net carbs

8.6 g

Total carbs

12.2 g

Fiber

3.6 g

Sugars

6 g

Protein

29 g

Fat

38.8 g

Saturated fat

16.6 g

Calories

504 kcal

Sodium

1,711 mg · 74.4% RDA

Magnesium

97 mg · 24.1% RDA

Potassium

894 mg · 44.7% EMR

Nutrition by ingredient

Per about 225 g/ 8 oz	Net carbs	Protein	Fat	kcal
Curry Simmer Sauce, homemade (KetoDiet blog)	4.4 g	2.1 g	15.9 g	168
Prawns, shrimp (cooked, peeled)	1.1 g	25.1 g	2.1 g	131
Olive oil, extra virgin	0 g	0 g	20.3 g	179
Zucchini (summer squash, courgette)	3.2 g	1.8 g	0.5 g	26
Salt, sea salt	0 g	0 g	0 g	0
Coriander (cilantro), fresh	0 g	0 g	0 g	0
Total	8.6 g	29 g	38.8 g	504

Serving size about 225 g/ 8 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Beef free
• Pescatarian

• Recipe can be made dairy-free or coconut-free.