Shrimp Zoodles in Thai Coconut Sauce

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.

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.

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!!

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.

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!!!

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

Cook Time: 20 minutes

Total Time: 30 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

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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.