Malaysian · Keto
Shrimp Laksa
We made the traditional Malaysian flavors keto-compatible. A wonderful recipe featuring shrimp and coconut milk.
Halal-friendly Medium
- Prep
- 21 min
- Cook
- 21 min
- Total
- 42 min
- Serves
- 4
3g Net carbs
30g Protein
23g Fat
343 Calories
Per serving
Ingredients
- 200 g shrimp
- 300 g coconut milk
- 50 g laksa paste
- 200 g zucchini noodles
- 1 piece lime
Method
- Heat a wok or deep pan over medium-high heat and fry the laksa paste for 2 to 3 minutes, stirring constantly, until fragrant and the oil begins to separate.
- Pour in the coconut milk along with 300 ml of water, bring to a gentle boil, then reduce the heat and simmer for 10 minutes to develop a rich, aromatic broth.
- Add the shrimp to the simmering broth and cook for 4 to 5 minutes until they are pink, opaque, and just cooked through.
- Add the zucchini noodles to the broth and cook for a further 2 to 3 minutes until just tender but still holding their shape.
- Squeeze the lime over the laksa, stir to combine, then taste and adjust seasoning before ladling into bowls and serving immediately.
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