Curry Shrimp with Vegetable Noodles

Curry Shrimp with Vegetable Noodles
Adapted from surlatable.com
Curry Shrimp with Vegetable Noodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from surlatable.com

Ingredients

  • 2

    tablespoons vegetable oil

  • 1

    medium shallot, peeled and minced

  • 1

    red bell pepper, cored, seeded and cut into 1/2-inch dice

  • 1

    clove garlic, peeled and minced

  • 2

    tablespoons Panang red curry paste

  • 2

    teaspoons honey

  • 1

    tablespoon soy sauce

  • Juice of one lime, about 2 tablespoons

  • 1/4 to 3/4

    cup coconut milk (*See note below)

  • 1

    pound medium shrimp; peeled and deveined

  • Kosher salt and freshly ground black pepper

  • 2

    yellow squash, spiralized

  • 2

    zucchini squash, spiralized

  • 2

    scallions, chopped

  • Small bunch cilantro, chopped

  • 6

    large basil leaves, chopped

  • Zest of one lime, about 1 tablespoon

Directions

Spiral vegetable noodles make a delicious alternative to cooked pasta, especially for those who are glucose intolerant. Toss in curry paste, basil and cilantro for a memorable Indian-inspired dish. Place a large saucepan, like the Staub Perfect Pan, on the stove over a medium heat and add the vegetable oil. Sauté the shallots and red pepper for 3 minutes to soften the shallots. Add the garlic and cook until fragrant, about 1 minute. Add curry paste, honey, soy sauce, lime juice, and coconut milk and cook another minute. Season shrimp with salt and pepper and add to the broth. Simmer 3 minutes or until cooked through. Add spiralized yellow squash and zucchini and toss with the curry sauce. Cover and let simmer for 5 minutes to warm through. Remove lid and add scallions, cilantro, basil and lime zest. Toss everything together. Taste and adjust seasoning with salt and pepper. Serve immediately.

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