Keto Shrimp Pad Thai

Savor the flavors of Thailand with this Keto Shrimp Pad Thai, a low-carb version of the classic street food dish. Packed with succulent shrimp, crunchy vegetables, and a tangy, savory sauce, this meal is sure to satisfy your cravings without the carbs!

Course Dinner

Cuisine Thai

Keyword Keto Shrimp Pad Thai, Keto Thai Recipes, Low Carb Pad Thai, Shrimp Pad Thai

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 215kcal

Equipment

Large skillet or wok
Spiralizer
Mixing bowls
Whisk
Measuring cups and spoons
Cutting board
Chef’s knife

Ingredients

1 pound large shrimp, peeled and deveined
4 cups spiralized zucchini (zoodles)
1 cup bean sprouts
1 medium carrot, julienned about 1 cup/90g
3 green onions, sliced about 1/3 cup/35g
2 cloves garlic, minced
1 tablespoon avocado oil
¼ cup chicken broth
2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon Swerve or erythritol
1 teaspoon sesame oil
½ teaspoon chili paste or to taste
¼ cup crushed peanuts optional for garnish
1 lime, cut into wedges for serving
Fresh cilantro, chopped for garnish optional
Salt, to taste

Instructions

Begin by preparing the sauce. In a small bowl, whisk together chicken broth, fish sauce, rice vinegar, Swerve, sesame oil, and chili paste. Set aside.
Heat avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the shrimp to the skillet and cook until they turn pink and are cooked through, approximately 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the spiralized zucchini, julienned carrot, and sliced green onions. Stir-fry for about 2-3 minutes until the vegetables start to soften but are still crisp.
Pour the prepared sauce over the vegetables and add the bean sprouts. Toss everything together and cook for an additional 2 minutes.
Return the shrimp to the skillet and toss with the vegetables and sauce. Cook for another 1-2 minutes to reheat the shrimp and allow the flavors to meld together.
Taste and adjust seasoning with salt if necessary.
Serve hot, garnished with crushed peanuts, fresh cilantro, and lime wedges on the side.

Notes

For added heat, increase the amount of chili paste to suit your taste.

If you're not a fan of shrimp, you can easily substitute it with chicken, beef, or tofu to keep it keto-friendly.

Make sure to pat the shrimp dry before cooking to achieve the best sear.

If you don't have a spiralizer, you can use a vegetable peeler to create thin strips of zucchini that mimic noodles.

Nutrition