Thai Spiced Shrimp with Vegetable Noodles Recipe


  • 4 large squashyellow and zucchini
  • large carrotspeeled
  • 2 tablespoons red curry paste
  • 13 1/2 ounces coconut milk
  • 2 teaspoons pure maple syrupor honey
  • 2 teaspoons fish sauce
  • 1 pound shrimpmedium sized, 16/20 count
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepperfreshly ground
  • 1 cup red cabbageshredded
  • 1/4 cup fresh cilantro leaveschopped


  1. Prepare the vegetable noodles by using a spiralizer or slicing the squash lengthwise into ¼” slices, then cut into ¼” wide strips. A vegetable peeler can also be utilized for the carrots to cut long thin strips. Set aside.
  2. In a medium sized pot, saute the red curry over medium heat until fragrant, about 30 seconds. Add the coconut milk, maple syrup and fish sauce. Stir and allow to simmer for 5 minutes until hot. Taste curry sauce and adjust seasonings as desired.
  3. Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper, toss to combine. Add shrimp to the pan with curry sauce and cook over medium heat until no longer translucent, about 2 to 3 minutes on each side. Turn off heat.
  4. In a separate large saute pan, heat one tablespoon oil over medium-high heat. Add vegetables and cook until crisp tender, occasionally tossing, about 4 to 5 minutes.
  5. To plate- Divide the vegetable noodles evenly into bowls. Add shredded cabbage in each bowl. Top with shrimp and some curry sauce. Garnish with chopped cilantro and black pepper.

Nutrition Facts

Calories 356                         Calories from Fat 171
                                                             % Daily Value*
Fat 19g                                                              29%
Saturated Fat 15g                                          75%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.3g
Cholesterol 172mg                                        57%
Sodium 1112mg                                              46% 
Potassium 663mg                                         19%
Carbohydrates 19g                                          6%
Fiber 4g                                                              16%
Sugar 9g                                                             10%
Protein 27g                                                       54%
Vitamin A 11550IU                                        231%
Vitamin C 45.4mg                                           55%
Calcium 90mg                                                    9%
Iron 3.4mg                                                          19%

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