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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:
Hands-on Overall
Serving size about 225 g/ 8 oz
Nutritional values (per about 225 g/ 8 oz)
Net carbs8.6 grams
Protein29 grams
Fat38.8 grams
Calories504 kcal
Calories from carbs 7%, protein 23%, fat 70%
Total carbs12.2 gramsFiber3.6 gramsSugars6 gramsSaturated fat16.6 gramsSodium1,711 mg(74% RDA)Magnesium97 mg(24% RDA)Potassium894 mg(45% EMR)
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
- 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.
- 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.
- 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.
- 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.
- Meanwhile, prepare the zucchini noodles by following the instructions here.
- Add the cooked curried shrimp back into the skillet with the zucchini noodles and toss to combine. Serve warm sprinkled with cilantro or parsley.
- 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.
Curried Shrimp Zucchini Skillet
Step by Step
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- Meanwhile, prepare the zucchini noodles by following the instructions here.
- Add the cooked curried shrimp back into the skillet with the zucchini noodles and toss to combine. Serve warm sprinkled with cilantro or parsley.
- 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)
Calories504kcal
Net Carbs8.6g
Carbohydrates12.2g
Protein29g
Fat38.8g
Saturated Fat16.6g
Fiber3.6g
Sugar6g
Sodium1,711mg
Magnesium97mg
Potassium894mg
Detailed nutritional breakdown (per about 225 g/ 8 oz)
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