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

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

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
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

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