My daughter and I love shrimp. We both eat a low carb diet so for this reason I make keto shrimp often at my house. This shrimp recipe is low carb and delicious Shrimp is packed with proteins and full of flavor.
Shirataki noodles come in many different sizes and shapes. My favorite is the fettuccini and rice variety. The word “shirataki” means “white waterfall”, describing the appearance of these noodles.
THEY’RE MADE OF WHAT?
When I first heard of shirataki noodles I assumed they were made out of Shirataki mushrooms however they are not. Shirataki noodles are actually made from the konjac yam (devil’s tongue yam or elephant yam). Shirataki noodles are thin, translucent, gelatinous, traditional Japanese noodles.
Once rinsed, Shirataki noodles have very little flavor of their own and for this reason they are best marinated. Shirataki noodles and rice are very low in carbohydrates and calories. For this reason Shirataki noodles are very popular to low carb keto dieters.
For more Shirataki noodle recipes:
Check out this delicious low carb Spicy Shirataki Noodles with Lime.
For another great Keto Shrimp recipe check out Super Shrimp!
Keto Shrimp with Green Beans: Sweet and Saucy Shrimp in 30 minutes!
- 16 oz Frozen Shrimp
- 2 TBS Coconut Aminos
- 1 TBS Red Boat Fish Sauce
- 1 TBS Apple Cider Vinegar
- 2 TBS Beef Bone Broth or Chicken Broth
- 1 tsp red Himalayan Sea Salt
- 1 cup of Sugar Snap Peas
- 25 drops of stevia
- 1 bag of Shirataki noodles
- 1 tsp Sunny Paris Seasoning
- 1/2 tsp Xanthium gum
- 1 Minced garlic clove
- 1 TBS powdered Erythritol
- (optional) 1 tsp Alterna Sweets Spicy Ketchup (save 5% enter coupon OMGKETOYUM at checkout) (optional)
- First, in a small bowl mix together the coconut aminos , fish sauce, garlic, salt, Erythritol, stevia and apple cider vinegar, Place the frozen shrimp in a colander.
- Meanwhile, turn on the tap and let it run on cold over the frozen shrimp for about 5 minutes to thaw.
- OPTIONAL: Place the noodles in the sauce to marinate for about an hour.
- The next step is to heat a cast iron skillet over medium heat and add the noodles with the sauce to the pan. Saute for about 5 minutes and then add the shrimp and sugar snap peas.
- Next saute for about 10-15 minutes or until the liquid has reduced a bit and the shrimp has cooked fully.
- As soon as the shrimp has cooked fully, turn off the heat then make a well in the noodles, shrimp and green beans. Next, sprinkle xanthium gum on top of the sauce and stir. This will thicken your sauce. Do not add too much or the dish will become slimy.
- Season with salt and serve.
Sweet and Saucy Shrimp with Green Beans: Low Carb Keto in dinner in 30 minutes