Keto Prawn Sambal with Zucchini Noodles

Ingredients

• about 450 g Prawns
• 4 medium Zucchini
• 2 tbsp Soy-Free Sambal Oelek
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tbsp Lime Juice
• 2 tbsp Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Carefully peel and devein the about 450 g of prawns, then set them aside. Using a spiralizer, transform the 4 medium zucchini into noodles and set them aside.
2. 2Place a large skillet or wok (e.g., 30.48 cm) over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the 2 tbsp of coconut oil and allow it to melt and shimmer, about 1-2 minutes.
3. 3Finely dice the 1 medium onion. Add the diced onion to the hot skillet and sauté for 5-7 minutes, stirring occasionally, until it becomes translucent and softened.
4. 4Finely mince the 3 cloves of garlic and grate the 2.54 cm of ginger. Add the minced garlic and grated ginger to the skillet with the softened onion and continue to sauté for 1 minute more, stirring constantly, until fragrant.
5. 5Stir in the 2 tbsp of Soy-Free Sambal Oelek. Cook for 1 minute, stirring continuously, to allow the flavors to develop.
6. 6Add the prepped about 450 g of prawns to the skillet. Cook for 3-5 minutes, flipping them halfway through, until they turn opaque pink and reach an internal temperature of 63°C.
7. 7Add the spiralized 4 medium zucchini noodles to the skillet with the prawns. Toss gently for 1-2 minutes, just until the noodles are slightly softened but still retain a slight bite.
8. 8Remove the skillet from the heat. Stir in the 1 tbsp of lime juice to brighten the flavors. Serve immediately.

Related Guides