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.
4largesquash, yellow and zucchini
4 largecarrots, peeled
2tablespoons red curry paste
13 1/2ouncescoconut milk
2teaspoonspure maple syrup, or honey
1poundshrimp, medium sized, 16/20 count
1/8teaspoonblack pepper, freshly ground
1cupred cabbage, shredded
1/4cupfresh cilantro leaves, chopped
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.
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.
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.
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.
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!