Recipe: Coconut Curry Shrimp with Shiitake Mushrooms and Zucchini NoodlesDescription: Thai-inspired coconut curry shrimp with earthy shiitake mushrooms over spiralized zucchini noodles - exotic keto flavors in one bowl.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 2 tablespoon coconut oil, 2 cloves garlic, 1 tablespoon ginger, 200 g shiitake mushrooms, 500 g shrimp, 400 milliliter coconut milk, 2 tablespoon red curry paste, 1 tablespoon fish sauce, 1 tablespoon lime juice, 3 large zucchini, 0.25 cup cilantroInstructions: Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add 2 cloves of garlic, minced, and 1 tablespoon of ginger, grated, and sauté for 1 minute until fragrant. Add 200 grams of shiitake mushrooms, sliced, and cook for about 5 minutes until they start to brown. Stir in 500 grams of shrimp, peeled and deveined, and cook until they begin to turn pink, about 3 minutes. Pour in 400 milliliters of coconut milk and 2 tablespoons of red curry paste, stirring to combine. Simmer for 5 minutes. Add 1 tablespoon of fish sauce and 1 tablespoon of lime juice, and continue to simmer for another 3 minutes. In a separate pan, heat 1 tablespoon of coconut oil over medium heat. Add 3 large zucchinis, spiralized into noodles, and sauté for 2-3 minutes until tender. Serve the coconut curry shrimp over the zucchini noodles, garnishing with 0.25 cup of cilantro, chopped.Perfect for: Meal planning, weekly preparation, home cooking Tags: Thai, keto, gluten-free, seafoodThis Coconut Curry Shrimp with Shiitake Mushrooms and Zucchini Noodles recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.