Keto Shrimp Coconut Soup
A quick and hearty keto-friendly shrimp coconut soup, packed with protein and flavor, perfect for a satisfying low-calorie meal.
6 min
Prep
14 min
Cook
4
Serves
360
Calories
Macros · per serving
35g protein
8g carbs
22g fat
Ingredients
For 4 servings
- 1.5 pound shrimp
- 1.5 cup coconut milk
- 2 cup chicken broth
- 1 red bell pepper
- 1 zucchini
- 4 green onion
- 1 lime
- 1 tablespoon olive oil
- 2 clove garlic
- 1 teaspoon ginger
- 2 tablespoon soy sauce
- salt — to taste
- pepper — to taste
Instructions
- 1
Begin by peeling and deveining the shrimp. Rinse under cold water and pat dry with paper towels.
- 2
Chop the red bell pepper and zucchini into bite-sized pieces. Thinly slice the green onions and mince the garlic and ginger.
- 3
In a large pot, heat olive oil over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
- 4
Add the shrimp to the pot, cooking for 2-3 minutes until they turn pink. Remove the shrimp and set aside.
- 5
In the same pot, add the bell pepper and zucchini, sautéing for 2-3 minutes until slightly tender.
- 6
Pour in the chicken broth and coconut milk, stirring to combine. Bring to a simmer.
- 7
Add the shrimp back to the pot along with the soy sauce, salt, and pepper. Stir and cook for another 2-3 minutes to heat through.
- 8
Turn off the heat and stir in the sliced green onions. Squeeze lime juice over the soup before serving.
Cook it this week.
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