Shrimp Zoodles in Thai Coconut Sauce

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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.

Shrimp Zoodles

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 received to try out.   Let me just tell ya, making the zoodles and the sauce using one blender appliance was fabulous.  Watch the video below of me showing you all the fun stuff that comes with this system as well as the recipe!

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 Shrimp Zoodles in Thai Coconut Sauce

1 pound jumbo shrimp, shelled and de-veined

2 -3 zucchini, spiralized

3 tablespoons coconut oil, divided

3 gloves garlic, minced or pressed

1/4 teaspoon red chili flakes

1/2 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 Shrimp Zoodles in Thai Coconut Sauce

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

Cod with Tomato Basil Sauce

Citrus Roasted Salmon

Orange Garlic Shrimp with Asparagus

5 from 1 vote

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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.

Course Main Course

Cuisine Thai

Keyword shrimp zoodles, Thai coconut sauce

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 336 kcal

Author Sherri

Ingredients

• 1 pound jumbo shrimp shelled and de-veined
• 4 zucchini spiralized
• 3 tablespoons coconut oil divided
• 3 cloves garlic minced or pressed
• 1/4 teaspoon red chili flakes
• 1/2 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

1. Heat a 12-inch skillet over medium high heat 1 tablespoon of oil
2. Add the onion, garlic, peppers and cook until softened, about 5 minutes.
3. Transfer the peppers and onion to a bowl.
4. Add 1 tablespoon of oil and cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque.
5. 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.
6. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers.
7. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
8. In a separate pan, sauté your spiralized zucchini for about 3-5 minutes (to desired tenderness)
9. Add the shrimp to the sauce in the skillet and add the basil and cilantro and toss to coat.
10. Serve over cooked zoodles.
11. Garnish with cilantro and chopped green onion, optional
12. ENJOY!!!

Nutrition Facts

Shrimp Zoodles In Thai Coconut Sauce

Amount Per Serving

Calories 336 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 11g 55%

Cholesterol 285mg 95%

Sodium 944mg 39%

Potassium 759mg 22%

Total Carbohydrates 17g 6%

Dietary Fiber 3g 12%

Sugars 11g

Protein 28g 56%

Vitamin A 29.1%

Vitamin C 99.7%

Calcium 23.1%

Iron 20.1%

* Percent Daily Values are based on a 2000 calorie diet.

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.