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.
1red bell pepperseeded and sliced (you can also do a medley of orange, yellow and red)
1cupcoconut milk
2tablespoonspeanut butter
2tablespoonslime juice
1tablespooncoconut sugar or brown sugar
2teaspoonsground ginger
2tablespoonsbasil leaveschopped
2tablespoonscilantrochopped
1green onionchopped
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