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Shrimp and Shirataki Noodle Red Curry

Created by
  Published on May 11th, 2023
  Reading time: < 1 minute
  Last modified May 11th, 2023
Shrimp and shirataki noodle red curry
ChefRhonda PlataDifficultyBeginnerRating0.0
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This Thai red curry recipe calls for chopped lemongrass and shallots for added oomph, but most packaged Thai chili pastes already contain these ingredients, so if you don't have them on hand or can't find them, feel free to leave them out. You'll still end up with a flavor-packed curry dish that will ease your noodle bowl cravings.

Yields2 Servings
Prep Time5 minsCook Time12 minsTotal Time17 mins
Nutrition Facts

Servings 2

11g
Net Carbs

Amount Per Serving
Calories 434
% Daily Value *
Total Fat 31g48%
Total Carbohydrate 13g5%
Dietary Fiber 2g8%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tsp extra-virgin olive oil(divided)
 ¼ tsp sea salt
 8 oz shrimp(large, peeled, deveined)
 1 cup snap peas(trimmed)
 2 tbsp shallot(sliced)
  oz lemongrass(chopped)
 1 tbsp Thai red curry paste
 1 ⅓ cups canned coconut milk
 12 oz shirataki noodles(rinsed)
 2 tbsp cilantro(optional)

Directions

1

Warm half of the oil in a pot over medium heat. Season the shrimp with salt and add to the pot along with snap peas. Cook for three to four minutes or until cooked through. Transfer to a bowl.

2

In the same pot, add the remaining oil. Add shallot and lemongrass, sauté for two minutes then add curry paste and cook for one more minute.

3

Add the coconut milk to the pot. Bring to a simmer then add the noodles. Let it simmer for five minutes, then add the shrimp and snap peas back to the pot. Stir well and simmer for another minute.

4

Divide evenly between bowls. Top with cilantro and enjoy!

Ingredients

Ingredients

 1 tsp extra-virgin olive oil(divided)
 ¼ tsp sea salt
 8 oz shrimp(large, peeled, deveined)
 1 cup snap peas(trimmed)
 2 tbsp shallot(sliced)
  oz lemongrass(chopped)
 1 tbsp Thai red curry paste
 1 ⅓ cups canned coconut milk
 12 oz shirataki noodles(rinsed)
 2 tbsp cilantro(optional)

Directions

Directions

1

Warm half of the oil in a pot over medium heat. Season the shrimp with salt and add to the pot along with snap peas. Cook for three to four minutes or until cooked through. Transfer to a bowl.

2

In the same pot, add the remaining oil. Add shallot and lemongrass, sauté for two minutes then add curry paste and cook for one more minute.

3

Add the coconut milk to the pot. Bring to a simmer then add the noodles. Let it simmer for five minutes, then add the shrimp and snap peas back to the pot. Stir well and simmer for another minute.

4

Divide evenly between bowls. Top with cilantro and enjoy!

Shrimp and Shirataki Noodle Red Curry
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

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