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Curry Shrimp with Vegetable Noodles


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  • 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


Adapted from


Step 1

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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