Curry is one of those seasonings you either love or hate. For me, I love the taste of it! When I thought about what seasoning I wanted to cook the shrimp, curry popped into my head. While I wouldn’t normally do it, I knew I had to try it!

To my liking, this shrimp curry skillet turned out amazing! There’s so much flavor and it’s not too hot either. I think the zucchini noodles pair really well with it and it helps to calm down the spiciness.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


2 tablespoon butter
1/2 medium yellow onion, diced
2 tablespoon red curry paste
100 gram canned tomatoes with green chiles
100 gram heavy whipping cream
1/4 cup chicken stock
Sea salt to taste
500 gram cooked shrimp
4 tablespoon olive oil
4 medium zucchini
2 tablespoon fresh cilantro, chopped

Nutrition Summary: This makes a total of 4 servings of Keto Shrimp Curry Zucchini Skillet. Each serving comes out to be 464 calories, 31.9g fat, 10.4g net carbs, and 33.3g protein.


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