Keto Thai Shrimp
A light yet bountiful Asian dish infused with coconut milk and red palm oil blended with plump shrimp and al dente’ colored vegetables with sautéed Bok Choy and Spinach. You can add a portion of cauliflower rice to soak up the savory coconut keto juice and still keep your carbs well below 10 net grams.
Servings Prep Time
2 30minutes
Cook Time
Servings Prep Time
2 30minutes
Cook Time
  • 16 shrimppeeled and deveined
  • 2TB Nutiva Red palm oil
  • 2TB Organic coconut oil
  • 8 asparagus spearscut into 3 pieces
  • 1small carrotcut into thick slices
  • 1/2 red onioncut thinly
  • 1/2 organic red bell pepperdiced
  • 4 large slices of fresh ginger
  • 4slices turmeric root(optional)
  • 1/2cup organic full fat coconut cream
  • 1/2 clam shell Organic Girl Super Spinach(half Spinach half bok choy)
  • 1tsp Teeny Tiny Spice Massaman Curry
  • 1tsp herbamare
  • 1TB Black Pepper and Koscher Salt to Taste
  • Several Cilantro sprigs
  • Cauliflower Rice(prepare per directions)
  1. Melt red palm and coconut oil in a ceramic frying pan.
  2. Add onion and red pepper. Sauté.
  3. Add asparagus, carrots, ginger and turmeric. Sauté for one minute and push to side of the pan.
  4. Add shrimp directly in pan for one minute then flip on another side for another minute.
  5. Add seasoning and ginger people stir shrimp and Vegetables together.
  6. Add coconut milk then top with fresh cilantro.
  7. Spoon in the bowl or on top of a serving of cauliflower rice or zucchini noodles. Add toasted sesame seeds and voila.