Spicy Thai Shrimps

Savory, spicy and addicting! Thai-spiced shrimp with vegetable noodles provides a healthier way to enjoy exotic flavors with a boost of nutrients in each bite.

INGREDIENTS

• 4 large squash , yellow and zucchini
• 4 large carrots , peeled
• 2 tablespoons red curry paste
• 13 1/2 ounces coconut milk
• 2 teaspoons pure maple syrup , or honey
• 2 teaspoons fish sauce
• 1 pound shrimp , medium sized, 16/20 count
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper , freshly ground
• 1 cup red cabbage , shredded
• 1/4 cup fresh cilantro leaves , chopped

INSTRUCTIONS

1. Prepare the vegetable noodles by using a spiralizer or slicing the squash lengthwise into ¼” slices, then cut into ¼” wide strips. A vegetable peeler can also be utilized for the carrots to cut long thin strips. Set aside.
2. In a medium sized pot, saute the red curry over medium heat until fragrant, about 30 seconds. Add the coconut milk, maple syrup and fish sauce. Stir and allow to simmer for 5 minutes until hot. Taste curry sauce and adjust seasonings as desired.
3. Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper, toss to combine. Add shrimp to the pan with curry sauce and cook over medium heat until no longer translucent, about 2 to 3 minutes on each side. Turn off heat.
4. In a separate large saute pan, heat one tablespoon oil over medium-high heat. Add vegetables and cook until crisp tender, occasionally tossing, about 4 to 5 minutes.
5. To plate- Divide the vegetable noodles evenly into bowls. Add shredded cabbage in each bowl. Top with shrimp and some curry sauce. Garnish with chopped cilantro and black pepper. Enjoy!