Craving some comfort food?
This creamy shrimp alfredo recipe has it all. Unlike your traditional shrimp alfredo, this dish skips both carbs and dairy, providing an allergen-friendly, savory meal that’s ready to go in minutes.
To make things really simple, grab ready-made zucchini noodles from your local grocery store, along with some pre-cooked shrimp.
This low-carb alfredo is:
The main ingredients are:
- Coconut milk
Optional additional ingredients:
- Garlic powder
- Olive oil
Health Benefits of Keto Shrimp Alfredo
Skips the Carbs
When most people envision a dish of shrimp alfredo, that juicy shrimp is sitting right on top of a pile of pasta. As delicious as that may sound, if you’re living a low-carb life, then you’re going to want to take a pass on most pasta dishes.
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Lucky for you, however, this keto version of the creamy classic offers a low-carb alternative that packs just as much nutrition as it does flavor. By spiralizing some zucchini and making zucchini noodles (AKA zoodles), you get the shape and consistency of fettuccine, with a fraction of the carbs. And as a bonus — it’s gluten-free.
Dairy-Free and Nutrient-Rich
Dairy isn’t necessarily bad for you unless you have a hard time digesting it. With that being said, it’s estimated that approximately 65% of the population has some trouble digesting lactose (a carbohydrate found in dairy)[*].
This recipe skips that potentially hard to digest heavy cream and replaces it with rich coconut milk and nutritional yeast. Coconut milk is a great source of medium-chain fatty acids, while nutritional yeast will give your meal a b vitamin boost[*][*].
Keto Shrimp Alfredo
With a prep time of only ten minutes, this delicious and creamy dish is a perfect weeknight meal.
Make sure when you’re buying your ingredients to get ready-made zoodles and pre-cooked shrimp to keep the prep time down. Otherwise, you can cook your own shrimp and spiralize your zucchini with a spiralizer.
To start, prepare the keto alfredo sauce by adding the coconut milk, nutritional yeast, garlic, and spices to a high-speed blender. Blend until the mixture is well-combined, and taste to adjust ingredients as needed.
Next, in a large skillet or pan, add in the coconut milk mixture, zucchini noodles, and shrimp. Stir to combine over medium heat for five minutes.
Once the noodles are well cooked and the shrimp are well-coated, remove from heat and serve.
This recipe also goes great with a side of veggies that you can drizzle with your alfredo sauce.
If you prefer more of an angel hair type of pasta, then you can try using spaghetti squash in place of zucchini. Spaghetti squash is naturally very thin and makes an excellent alternative for most pasta dishes.
You can also use cauliflower rice to replace your pasta.Print
Dairy-Free Keto Shrimp Alfredo
This keto shrimp alfredo with zoodles makes a perfect low-carb comfort food dish. Zucchini noodles smothered in dairy-free alfredo sauce with shrimp and garlic.
- Total Time: 10 minutes
- Yield: 2 servings 1x
- ⅔ cup full-fat coconut milk
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Sea salt and black pepper to taste
- 6 ounces steamed shrimp
- 1 zucchini, spiralized
- In a high-speed blender, add the coconut milk, nutritional yeast, garlic, and seasonings, blending on high until well-combined (adjust ingredients as needed).
- In a large pan over medium heat, add the coconut milk mixture, shrimp, and spiralized zucchini mixing until well-combined, and cook for 5 minutes.
Serve topped with our dairy-free parmesan cheese if desired.
- Serving Size: 1 small plate
- Calories: 322.5
- Fat: 15.6g
- Carbohydrates: 8g (Net: 2g)
- Fiber: 6g
- Protein: 19.7g