Keto Shrimp Masala with Zucchini Noodles

Ingredients

• about 680 g Shrimp
• 4 medium Zucchini
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato paste
• 1 14-oz can Crushed tomatoes
• 1/2 cup Coconut milk
• 2 tsp Garam masala
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 tsp Salt
• 1 tbsp Lemon juice

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

Instructions

1. 1Peel and devein the shrimp.
2. 2Spiralize the zucchini into noodles using a spiralizer or vegetable peeler.
3. 3Heat coconut oil in a large skillet over medium heat. Add onion and cook until softened.
4. 4Add garlic and ginger and cook for another minute.
5. 5Stir in tomato paste, crushed tomatoes, coconut milk, garam masala, turmeric powder, chili powder, and salt.
6. 6Bring to a simmer and add the shrimp. Cook until the shrimp is pink and cooked through, about 3-5 minutes.
7. 7Stir in lemon juice. Serve shrimp masala over zucchini noodles.

Substitutions

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