Curry Shrimp with Vegetable Noodles
By chris5863
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
Details
Adapted from surlatable.com
Preparation
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.
You'll also love
- Italian Lemon Cookies (Anginetti) 0/5 (0 Votes)
- Wegman's Beef Burgundy 0/5 (0 Votes)
- Spanish Baked Salmon 0/5 (0 Votes)
- Stir Fried Sesame Shrimp and... 0/5 (0 Votes)
- macaroni salad (Cooked Dressing) 3.3/5 (7 Votes)
- Savory Shrimp Fajitas 0/5 (0 Votes)
- Easy One-Pan Garlic Chicken Pesto... 0/5 (0 Votes)
- Roasted Tofu & Peanut Noodle Salad 0/5 (0 Votes)
Review this recipe