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KETO THAI SHRIMP AND NOODLES

KETO THAI SHRIMP AND NOODLES BY CHEF ALEXA OF KETOLUXE

My Keto Thai Shrimp and Noodle Salad recipe keeps the flavor combo of sweet and spicy without the sugar or refined carbs. 

NAME
Thai Shrimp and Noodles

DESCRIPTION
Here in Southern Indiana, we don’t have a lot of Thai restaurants. The first one in our community opened a little over a year ago. I’m glad to report that it is a success! One of my favorite things about Thai food is the combination of sweet and salty sauce on noodles. I love the fresh flavors. I like how the spiciness is really refreshing. I could go on and on about it.

When Sam and I started eating keto, I went into Thai food withdrawal pretty quickly. My taste buds jonesed for the complex flavors and slippery texture. I created Thai Noodles and Shrimp because of my longing for this type of food. In the recipe, I substitute shirataki noodles for the rice noodles, fiber syrup for the honey, and liquid aminos for the soy sauce. Finally, I could get my fix!

KETO THAI SHRIMP AND NOODLES BY CHEF ALEXA OF KETOLUXE
Chef Alexa dry fries the shirataki noodles in a cast iron skillet for best taste.

Make this because it is refreshing and easy. Served at room temperature, it can be made in advance (or enjoy the leftovers for lunch the next day). Don’t let the prep time dissuade you from this meal. It comes together quickly because of the marinating and noodle cooking. Full of healthy carbs, I feel healthier after eating it. I bet you will, too. Indulging in deliciousness without ruining your diet? That’s KetoLuxe.

KETO THAI SHRIMP AND NOODLES BY CHEF ALEXA OF KETOLUXE

Leftovers make a delicious keto lunch the next day. 

Are you on Pinterest? Me too! Follow KetoLuxe for everything eating keto. I share recipes, hints, my favorite foods, and more. 

PREP
45 minutes

COOK
15 minutes

INGREDIENTS
2 tablespoons avocado oil
4 tablespoons fish sauce
1 tablespoon liquid aminos
¼ cup lime juice
6 tablespoons fiber syrup
1 tablespoon minced garlic
2 teaspoons lemongrass, minced
1 pound jumbo shrimp, peeled and de-veined
1 tablespoon rice vinegar
¼ cup water
1 Thai chili, minced
8 ounces shirataki noodles
4 cups romaine lettuce, chopped
1 cup English cucumber, cut into matchsticks
1 large avocado, chopped and tossed in rice vinegar
4 radishes, cut into matchsticks
1 green onion, sliced
½ cup cilantro leaves
½ cup Thai basil leaves
4 mini sweet bell peppers, cut into matchsticks

DIRECTIONS

  1. In a medium bowl, combine 1 tablespoon avocado oil, 2 tablespoons fish sauce, liquid aminos, 2 tablespoons lime juice, 3 tablespoons fiber syrup, ½ tablespoon garlic, and 1 teaspoon lemongrass.
  2. Add shrimp to bowl and let marinate for 15 minutes.
  3. Bring a medium saucepan of water to a boil while making dressing.
  4. Make the dressing in a small bowl. Combine remaining avocado oil, fish sauce, lime juice, fiber syrup, garlic, and lemongrass. Add rice vinegar, water, and Thai chili. Mix well and set aside.
  5. Drain and rinse shirataki noodles well in cold water.
  6. Boil shirataki noodles for 2 minutes.
  7. Drain and rinse shirataki noodles well in cold water.
  8. On the stovetop, heat a dry large cast iron skillet until hot over medium heat.
  9. Add noodles to skillet and stir constantly (keeping on medium heat) for about 10 minutes, until all moisture is evaporated.
  10. Remove noodles and let cool to room temperature.
  11. On the stovetop, heat a dry large cast iron skillet until hot over medium heat.
  12. Add shrimp and cook 1 ½ minutes each side.
  13. Remove shrimp from skillet and let cool to room temperature.
  14. Line the bottom of a deep medium serving platter with lettuce.
  15. Toss together noodles, cucumber, avocado, radish, onion, cilantro, Thai basil, and sweet bell peppers
  16. Place noodle mixture atop lettuce and drizzle with dressing.
  17. Arrange shrimp on salad.
  18. Serve immediately or refrigerate to enjoy later.


YIELD
4 servings

NOTES
This recipe is a little higher in carbs and protein than most of the foods I eat. But it is worth it. I reserve for my high cycle days.

Don’t be scared thinking that you will have to hunt down the ingredients. I found everything at my local grocery store.

Generally, I just use whatever vegetables are in the fridge.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 11 grams
Sugar alcohols: 8.4 grams
Total carbs: 36 grams
Fiber: 25 grams
Fat: 20 grams
Protein: 29 grams
Calories: 406
Glycemic load: 3

DOWNLOAD RECIPE HERE

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