Low-Carb Shrimp and Zoodle Salad with Thai Dressing

Dive into a refreshing, tangy bowl of our Low-Carb Shrimp and Zoodle Salad with Thai Dressing. A perfect medley of succulent shrimp, crisp zucchini noodles, and a zesty Thai-inspired dressing, this dish is a delightful escape to a culinary paradise, without the guilt.

Course Lunch

Cuisine Thai

Keyword easy keto lunch, healthy shrimp zoodle, keto salad, Low-Carb Shrimp Salad, Thai dressing, zoodle salad

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 215kcal

Equipment

Spiralizer or vegetable peeler
Small mixing bowl
Whisk
Large skillet
Salad bowl

Ingredients

Shrimp

1 pound large shrimp, peeled and deveined

Zoodles

4 medium zucchini, spiralized about 2 pounds or 908g

Dressing

¼ cup lime juice
2 tablespoons fish sauce
1 tablespoon sesame oil
1 tablespoon Swerve sweetener, granulated
1 teaspoon chili sauce or to taste
1 clove garlic, minced
1 inch piece of ginger, grated 2.5cm

Salad

1 red bell pepper, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
¼ cup unsalted peanuts, chopped optional
Salt and pepper to taste

Instructions

Begin by preparing the dressing. In a small bowl, whisk together lime juice, fish sauce, sesame oil, Swerve sweetener, chili sauce, minced garlic, and grated ginger. Adjust the chili sauce to your preference for heat. Set the dressing aside to allow the flavors to meld.
Pat the shrimp dry with paper towels. Season with salt and pepper. Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes on each side, or until they turn pink and are cooked through. Remove from heat and set aside to cool.
Use a spiralizer to create zoodles from the zucchini. If you don't have a spiralizer, use a vegetable peeler to make long, thin strips. Place the zoodles in a large salad bowl.
Add the sliced red bell pepper, chopped cilantro, and mint to the zoodles. Toss the salad with the prepared dressing, ensuring that all the zoodles and vegetables are well-coated.
Top the salad with the cooled shrimp and sprinkle with chopped peanuts for added crunch, if using.
Serve immediately, or chill in the refrigerator for an hour if you prefer a colder dish.

Notes

For a nut-free version, omit the peanuts or substitute with seeds like pumpkin or sunflower.

Ensure to use gluten-free fish sauce if you're catering to a gluten-free diet.

The sweetness of the dressing can be adjusted according to taste; substitute Swerve with another keto-friendly sweetener if desired.

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days; however, it's best enjoyed fresh due to the zoodles' tendency to release water over time.

Nutrition