Shrimp and Zucchini Noodles in Red Curry-Coconut Sauce
By Tested and perfected in the Sur la Table kitchen
Images
Serves
4 servings
Ingredients
This recipe replaces high calorie pasta with tender and flavorful strands of zucchini. Spiralized vegetables are gaining popularity as a healthy alternative to high carb favorites such as pasta and rice.
2 tablespoons vegetable oil
1 medium shallot, peeled and chopped
1 red bell pepper, cored, seeded and cut into 1/2 inch dice
1 large garlic clove, minced
2 tablespoons Panang red curry paste
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon lime zest
3/4 cup coconut milk
1 pound medium shrimp, peeled and deveined
Sea salt and freshly ground black pepper
2 medium yellow squash, spiralized
2 medium zucchini, spiralized
2 green onions, thinly sliced
Small bunch cilantro, stemmed and roughly chopped
1/4 cup loosely packed basil leaves, torn
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 medium shallot, peeled and chopped
1 red bell pepper, cored, seeded and cut into 1/2 inch dice
1 large garlic clove, minced
2 tablespoons Panang red curry paste
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon lime zest
3/4 cup coconut milk
1 pound medium shrimp, peeled and deveined
Sea salt and freshly ground black pepper
2 medium yellow squash, spiralized
2 medium zucchini, spiralized
2 green onions, thinly sliced
Small bunch cilantro, stemmed and roughly chopped
1/4 cup loosely packed basil leaves, torn
2 tablespoons fresh lime juice
Procedure
To prepare sauce: To a medium saucepan or Dutch over a medium-high heat, add oil. When Add shallot and red pepper and cook until softened, about 3 minutes. Add the garlic and curry paste and cook until fragrant, about 30 seconds. Add honey, soy sauce, zest, and coconut milk; bring to a simmer and then reduce the heat to low.
To prepare shrimp and noodles: Season shrimp with salt and pepper. Add shrimp and spiralized vegetables to the sauce and toss to coat. Cover and let simmer for 5 minutes or until shrimp are cooked through.
To finish, add green onions, cilantro and basil. Taste and adjust seasonings with salt and pepper and lime juice; serve.
To prepare shrimp and noodles: Season shrimp with salt and pepper. Add shrimp and spiralized vegetables to the sauce and toss to coat. Cover and let simmer for 5 minutes or until shrimp are cooked through.
To finish, add green onions, cilantro and basil. Taste and adjust seasonings with salt and pepper and lime juice; serve.
Shrimp and Zucchini Noodles in Red Curry-Coconut Sauce
By Tested and perfected in the Sur la Table kitchen
Serves
4 servings
Ingredients
This recipe replaces high calorie pasta with tender and flavorful strands of zucchini. Spiralized vegetables are gaining popularity as a healthy alternative to high carb favorites such as pasta and rice.
2 tablespoons vegetable oil
1 medium shallot, peeled and chopped
1 red bell pepper, cored, seeded and cut into 1/2 inch dice
1 large garlic clove, minced
2 tablespoons Panang red curry paste
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon lime zest
3/4 cup coconut milk
1 pound medium shrimp, peeled and deveined
Sea salt and freshly ground black pepper
2 medium yellow squash, spiralized
2 medium zucchini, spiralized
2 green onions, thinly sliced
Small bunch cilantro, stemmed and roughly chopped
1/4 cup loosely packed basil leaves, torn
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 medium shallot, peeled and chopped
1 red bell pepper, cored, seeded and cut into 1/2 inch dice
1 large garlic clove, minced
2 tablespoons Panang red curry paste
2 teaspoons honey
1 tablespoon soy sauce
1 teaspoon lime zest
3/4 cup coconut milk
1 pound medium shrimp, peeled and deveined
Sea salt and freshly ground black pepper
2 medium yellow squash, spiralized
2 medium zucchini, spiralized
2 green onions, thinly sliced
Small bunch cilantro, stemmed and roughly chopped
1/4 cup loosely packed basil leaves, torn
2 tablespoons fresh lime juice
Procedure
To prepare sauce: To a medium saucepan or Dutch over a medium-high heat, add oil. When Add shallot and red pepper and cook until softened, about 3 minutes. Add the garlic and curry paste and cook until fragrant, about 30 seconds. Add honey, soy sauce, zest, and coconut milk; bring to a simmer and then reduce the heat to low.
To prepare shrimp and noodles: Season shrimp with salt and pepper. Add shrimp and spiralized vegetables to the sauce and toss to coat. Cover and let simmer for 5 minutes or until shrimp are cooked through.
To finish, add green onions, cilantro and basil. Taste and adjust seasonings with salt and pepper and lime juice; serve.
To prepare shrimp and noodles: Season shrimp with salt and pepper. Add shrimp and spiralized vegetables to the sauce and toss to coat. Cover and let simmer for 5 minutes or until shrimp are cooked through.
To finish, add green onions, cilantro and basil. Taste and adjust seasonings with salt and pepper and lime juice; serve.