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    Home » Recipes » Asian

    Shrimp Zoodles in Thai Coconut Sauce

    Published: Dec 8, 2017 · Modified: Feb 14, 2025 by Sherri · This post may contain affiliate links · 1 Comment

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    This Shrimp Zoodles recipe in a simple Thai Coconut Sauce is a deliciously creamy meal bursting with fresh flavors that is ready in less than 30 minutes.

    After the making super simple Cod with Tomato Basil Sauce earlier this week, my mind has been focused on bringing more easy seafood dishes into our lives.   I have said it many times before, it’s all about the sauce.  You can prepare the same basic foods and just change the flavors for so many new meal ideas.

    shrimp on top of zucchini noodles in a white bowl

     

    With my main protein sources being chicken, turkey and seafood, I have to get creative to keep things interesting.  For some reason when I think shrimp, I think Thai food and the amazing sauces.

    Shrimp Zoodles in Thai Coconut Sauce recipe in a white bowl on a bamboo placemat with text overlay

    This Shrimp Zoodles In Thai Coconut Sauce was a great dish to prepare using my Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™ I

    I used the Auto-Sprializer for the zoodles and the Single-Serve Cup to mix up the Thai Coconut Sauce. I have big plans to make so many of my dips and sauces with the food processor attachment as well!!

     

    uncooked zucchini noodles in a white pan

    Shrimp on top of Zucchini noodles with red bell peppers and cilantro on top

    Ingredients for this Shrimp and Zucchini Noodles Recipe

    1 pound jumbo shrimp, shelled and de-veined

    2 -3 zucchini, spiralized

    3 tablespoons coconut oil, divided

    3 gloves garlic, minced or pressed

    ¼ teaspoon red chili flakes

    ½ onion, peeled and sliced

    1 red bell pepper, seeded and sliced (you can also do a medley of orange, yellow and red)

     

    1 cup coconut milk

    2 tablespoons peanut butter

    2 tablespoons lime juice

    1 tablespoon coconut sugar or brown sugar

    2 teaspoons ground ginger

    2 tablespoons basil leaves, chopped

    2 tablespoons cilantro, chopped

    1 green onion, chopped

    How to Make Zucchini Noodles with Shrimp 

    Heat a 12-inch skillet over medium high heat 1 tablespoon of oil

    Add the onion, garlic, peppers and cook until softened, about 5 minutes.

    Diced red bell peppers and onions cooking in a stainless steel pan

    Transfer the peppers and onion to a bowl.

    Add 1 tablespoon of oil and cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque.

    unpeeled shrimp cooking in a stainless steel pan

    In another food processor (like the Ninja) add the coconut milk, peanut butter, lime juice, brown sugar and ground ginger and pulse until blended thoroughly.

    Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers.

    white sauce pouring over diced red peppers and onions

    Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.

    In a separate pan, sauté your spiralized zucchini for about 3-5 minutes (to desired tenderness)

    Add the shrimp to the sauce in the skillet and add the basil and cilantro and toss to coat.

    Shrimp cooking in a Thai Coconut Sauce

    Serve over cooked zoodles.

    Garnish with cilantro and chopped green onion, optional

    ENJOY!!!

    Craving more shrimp and seafood recipes? Try these favorites too!

    Bang Bang Shrimp and Pasta

    Pan Seared Salmon

    Citrus Roasted Salmon

    Orange Garlic Shrimp with Asparagus

    Shrimp Zoodles In Thai Coconut Sauce

    Shrimp Zoodles in Thai Coconut Sauce is a simple, deliciously creamy meal bursting with fresh flavors. Another healthy option that is ready in less than 30 minutes.
    5 from 1 vote
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    Course: Main Course
    Cuisine: Thai
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 336kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 pound jumbo shrimp shelled and de-veined
    • 4 zucchini spiralized
    • 3 tablespoons coconut oil divided
    • 3 cloves garlic minced or pressed
    • ¼ teaspoon red chili flakes
    • ½ onion peeled and sliced
    • 1 red bell pepper seeded and sliced (you can also do a medley of orange, yellow and red)
    • 1 cup coconut milk
    • 2 tablespoons peanut butter
    • 2 tablespoons lime juice
    • 1 tablespoon coconut sugar or brown sugar
    • 2 teaspoons ground ginger
    • 2 tablespoons basil leaves chopped
    • 2 tablespoons cilantro chopped
    • 1 green onion chopped

    Instructions

    • Heat a 12-inch skillet over medium high heat 1 tablespoon of oil
    • Add the onion, garlic, peppers and cook until softened, about 5 minutes.
    • Transfer the peppers and onion to a bowl.
    • Add 1 tablespoon of oil and cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque.
    • In another food processor (like the Ninja) add the coconut milk, peanut butter, lime juice, brown sugar and ground ginger and pulse until blended thoroughly.
    • Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers.
    • Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
    • In a separate pan, sauté your spiralized zucchini for about 3-5 minutes (to desired tenderness)
    • Add the shrimp to the sauce in the skillet and add the basil and cilantro and toss to coat.
    • Serve over cooked zoodles.
    • Garnish with cilantro and chopped green onion, optional
    • ENJOY!!!

    Nutrition

    Calories: 336kcal | Carbohydrates: 17g | Protein: 28g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 285mg | Sodium: 944mg | Potassium: 759mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1455IU | Vitamin C: 82.3mg | Calcium: 231mg | Iron: 3.6mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

     

    This post was created in partnership with Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™. I received complimentary products and compensation to facilitate my review, but all opinions within are my own.

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    Reader Interactions

    Comments

    1. Miz Helen

      December 16, 2017 at 6:08 pm

      5 stars
      Your Shrimp Zoodles In Thai Coconut Sauce will be amazing! Hope you have a fantastic week and thanks so much for sharing with us at Full Plate Thursday!
      Come Back Soon
      Miz Helen

      Reply
    5 from 1 vote

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