Thai Spiced Shrimp with Vegetable Noodles
Yield: 4 servings
Calories: 356kcal
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
- 13.5 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
Special Equipment
Instructions
- 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.
Nutrition
Calories: 356kcal | Carbohydrates: 19g | Protein: 27g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 172mg | Sodium: 1112mg | Potassium: 663mg | Fiber: 4g | Sugar: 9g | Vitamin A: 11550IU | Vitamin C: 45.4mg | Calcium: 90mg | Iron: 3.4mg
Recipe Link