Keto Coconut Curry Spaghetti Squash with Shrimp

If you are a looking for a wonderful low carb Thai flavored noodle dish, look no further. This keto coconut curry spaghetti squash with shrimp recipe is full of flavor, gluten free and only takes about 20 minutes to make! Each serving has only 169 calories and 4.3g net carbs so it’s a delicious and healthy dinner idea!

You might also like this low carb spaghetti squash primavera recipe.

I’m finally winning my husband over with spaghetti squash because it’s such a good low carb pasta substitute. I started out with just butter & garlic and I loved it but he was just “meh” about it. However this keto coconut curry spaghetti squash with shrimp recipe is the one that won him over.

It was so simple but the Thai flavors are what really hooked him … and me because we love Thai food! The coconut milk mixed with the amazing flavors of basil, garlic and ginger makes a delicious coconut curry sauce that goes great with spaghetti squash and it only takes about 20 minutes to make.

Best of all for those who are on a low carb diet, each serving has just 169 calories and 4.3g net carbs! So it’s an easy low calorie dinner as well.

Recipe ingredients I used.

All you need for this simple keto coconut curry recipe is cooked spaghetti squash, fresh garlic cloves, ginger, fresh basil, fresh lime juice, coconut oil and coconut milk.

Lately I’ve been buying this Aroy-D coconut milk online because it’s low in carbs but today I used Trader Joe’s organic coconut milk. I noticed that it was sweeter but still low in carbs so it worked well in this dish.

Sometimes I use light coconut milk if the brand is low in carbs. You can use whatever kind you want just don’t use the coconut milk drink you find in a carton in the refrigerated section of the grocery store. It will be too watery.

A note about the basil.

You might not be able to tell from the photo below but there are 2 types of basil pictured. My husband has an indoor herb garden that he got at Christmas and it came with regular and Thai basil.

The one with the puffy rounded leaves is your basic basil you get at the grocery store and they other is a Thai basil which we have come to learn has excellent flavor and is great in Asian food.

The difference between the two basils is that Thai basil has more of a licorice smell and spicy flavor than regular basil. However you can use regular basil if you don’t have any Thai basil and it will still work well.

How to cook spaghetti squash. 

Spaghetti squash is a winter squash that is a great low carb vegetable to use as a pasta substitute. I now cook spaghetti squash in my Instant Pot. So if you have one or a pressure cooker I suggest using one of these to cook your spaghetti squash.

• In the Instant Pot – I love a pressure cooker because I can cut up 2 spaghetti squashes in halves and put those 4 halves along with 1 cup of water and cook on manual for 5 minutes. Then quick release and they are done. Easy peasy.
• In the microwave oven – You can also cook them in the microwave. Cut in half, clean out the seeds then add to a large baking dish with a little water inside the dish. Cook for about 10-12 minutes until fork tender.
• Bake in the oven – You can also try baking them in the oven if you want. Place the spaghetti squash cut side down on a baking sheet or dish with a little bit of water and cook at 400°F for about 40 minutes until fork tender.

I like the Instant Pot way best because I can get the 4 halves in the pot where as I can only do 2 halves at most in the microwave.

Other keto spaghetti squash recipes and a quick tip.

Because it’s a little bit of a pain to cook spaghetti squash try to make a double batch. That is why I used the Instant Pot and cooked 2 whole squashes.

It will keep in the fridge for a few days and is great for meal prep. You can simply stir fry it with a bit of butter, garlic or herbs for a quick low carb meal.

I’ve made so many low carb spaghetti squash recipes like:

• shrimp and pesto spaghetti squash
• keto breakfast casserole
• spaghetti squash crust pizza skillet
• spaghetti Alfredo with seafood
• Mexican casserole stuffed squash

How to make coconut spaghetti squash with shrimp.

This is a very simple recipe and should only take about 20 minutes tops.

Step 1: Get out a large skillet and heat to medium heat. Add the coconut oil and sautéing the ginger and garlic until fragrant (about 30-60 seconds).

Step 2: hen add in the shrimp and season with salt and black pepper if you wish. Toss it around in the spices and oil for an additional minute then add in the coconut milk.

Step 3: Stir until the shrimp turns pink and cooks through.

Step 4: Then add in the cooked shredded spaghetti squash and half of the basil. Mix well and cook for 2-3 minutes to let the flavors meld.

Step 5: Then take it off the stove, add the lime and the rest of the basil and mix through. You can also use some fresh cilantro for garnish but the basil is what gives it that unique flavor. Thats all folks!

If you have never tried spaghetti squash I highly recommend it. It doesn’t not taste just like pasta because it’s crunchy. However it’s stringy texture and size reminds you of angel hair pasta so if you use a good sauce it makes for a great gluten free and low carb substitute for pasta.

I hope you give this simple but delicious keto coconut curry pasta. It’s great for a busy night when you have to get dinner on the table quickly.  And try making a big batch of spaghetti squash and see all the different keto dishes you can make with it.

The nutritional information for one serving is: 169 cals  / 8.7g fat / 5.7g carbs 1.4g fiber / 17g protein = 4.3g net carbs

You might also like my friend Sara’s keto salmon coconut curry!

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Coconut Basil Shrimp Spaghetti Squash

Yield: 6

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

If you are a looking for a wonderful Thai flavored noodle dish, look no further. This coconut basil shrimp spaghetti squash recipe is full of flavor, low carb, gluten free and only takes about 20 minutes to make!

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Ingredients

• 1 tablespoons coconut oil
• 1 tablespoon ginger, raw grated
• 2 cloves garlic, crushed
• 1 lb shrimp
• 1 cup coconut milk
• 3 cups spaghetti squash, cooked
• 6 basil leaves, minced
• 1 tablespoon lime juice
• salt and black pepper to taste

Instructions

1. Heat up a large saute pan to medium heat. Add the coconut oil and when it has melted add in the crushed garlic and grated ginger. Mix for a minute until fragrant.
2. Add in the shrimp and saute for a minute to coat with the spices and then add in the coconut milk. 
3. Once the pink just start to get pink (only a few minutes) add in the spaghetti squash and half of the basil.  Mix and cook until the shrimp is cooked all the way through. 
4. When done, toss with the lime juice and remaining basil and serve. You can add a few lime wedges to your dish if you want as well.

Notes

The nutritional information for one serving is: 

169 cals  / 8.7g fat / 5.7g carbs 1.4g fiber / 17g protein = 4.3g net carbs

Recommended Products

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• 
  Thai Kitchen Organic Gluten Free Lite Coconut Milk, 13.66 fl oz (Pack of 6)

Nutrition Information:

Yield: 6 Serving Size: 1 Servings
Amount Per Serving: Calories: 169