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!
To make Shrimp Cocktail keto, I stopped steaming with beer. I use lemons, bay leaves, and KetoLuxe Chesapeake Bay Seasoning to impart flavor and keep it low carb. Also sugar free and gluten free, my recipe is simple to make and delicious.