Savory, spicy and addicting! This recipe for Thai shrimp vegetable pasta is made with vegetable noodles to provide a healthier way to enjoy Thai flavors with a boost of nutrients in each bite.
Are you looking for a fast and healthy meal that shines in the flavor department? Look no further, Thai cuisine is where it’s at! The delicious and flavor-packed curry pastes combined with sweet coconut milk add the perfect amount of spices to each bite of succulent shrimp.
This recipe can be quickly brought together for a satisfying weekday meal. I made sure to load each forkful with nutrient-dense vegetables that get tossed in the spicy-sweet curry sauce. All of the exotic savory flavors in this Thai-spiced shrimp dish will leave you craving for the next big bowl!
How to Make Vegetable Noodles (Spiralized Noodles)
If you haven’t heard of the spiralized vegetable noodle craze happening in the food world, it’s time to hop on board! I must admit, I was a skeptic at first, and of course, nothing beats real pasta, but for a nutritious, quick hitter, this is the way to go.
Luckily the incredible flavors in the sauce help to infuse quickly into the vegetable noodles for a comforting and tasty dinner. With just a few turns of spiralizer, vegetable noodles are made in a flash. I’m obsessed!
If you don’t own one of these fancy tools mentioned about, just break out a cutting board and your chef’s knife. Slice the squash and carrots in wide enough strips so that they are not too thin and won’t break easily during cooking. I recommend slicing the vegetables lengthwise in ¼” wide slices, then in ¼” wide strips. Of a vegetable peeler works well for long thin strips of carrots.
Check out those colorful vegetable noodles! A quick 5-minute saute in a large pan will give you tender yet slightly crisp vegetables. Cutting the vegetables into curly shapes adds a more interesting texture and volume to the noodles, and it’s fun to make!
Have you ever seen Forrest Gump where Bubba names off hundreds of ways to prepare shrimp? I don’t remember if he mentioned shrimp in Thai curry sauce, but it should definitely be on the list!
There are many prepared curry pastes that you can purchase depending on how spicy and flavorful you like your curry. For this recipe, I used Thai Kitchen red curry paste. This particular red curry flavor is very spicy. You can always add small amounts at a time to a full can of coconut milk until you reach the desired level of spiciness. The fresh shrimp get cooked right in the luscious red curry sauce in just a few minutes. It’s time to bring everything together!
The tender, succulent and sweet shrimp compliment the creamy and spicy red curry sauce. The squash and carrot noodles lighten the dish, and the purple cabbage provides a refreshing cooling crunch. A little sprinkle of chopped cilantro, some grated lemon zest and a freshly cracked black pepper and dinner is ready!
There are only three simple components to the dish; vegetable noodles, curry sauce, and shrimp. All of these combined create a stellar exotic meal that will transport you to Thailand. The best part is they all cook so quickly, so you can dig right in!
What are other ways do you enjoy cooking with curry? I’ve got a tasty coconut curry meatball recipe for an Asian twist on a traditional Italian classic. I’d love to hear how you spice up your dinner!
What is the red curry paste?
If you are looking to create an authentic Thai curry flavor in your dishes, an easy way to do that is with pre-made curry pastes. Red curry is commonly a combination of red chilies, garlic, shallots, lemongrass, sugar, kaffir lime galangal, coriander seeds, cumin and cardamom spices, ground into a fragrant paste. The balance of spicy, savory, tangy and sweet notes are essential in Thai cooking. You don’t need very much curry paste. A little bit goes a long way for flavor impact and spiciness. Creamy coconut milk and a touch of fish sauce balance all of the flavors to create a delicious sauce. If you want more of a mild curry, yellow or massaman are great choices.
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Thai Spiced Shrimp with Vegetable Noodles
- 4 large squash, yellow and zucchini
- 4 large carrots, peeled
- 2 tablespoons red curry paste
- 13.5 ounces coconut milk
- 2 teaspoons pure maple syrup, or honey
- 2 teaspoons fish sauce
- 1 pound shrimp, medium sized, 16/20 count
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper, freshly ground
- 1 cup red cabbage, shredded
- ¼ cup fresh 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 ¼ teaspoon salt and ⅛ 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 the 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.
- 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.
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