Thai Curry Zoodle Bowls with Shrimp
Juicy shrimp and fresh veggies simmer in a spicy coconut broth for a hearty, comforting dinner. Best of all, you can make the entire thing in one pot!
The secret to any tasty Thai-inspired soup? Red curry paste and full-fat coconut milk. It’s a great base for a mussel broth or curry soup, and it works great in this zoodle bowl with shrimp and veggies.
Be sure to use salt-free red curry paste when building this dish to keep it 100-percent Paleo. Of course, you can also use curry powder if you don’t have any paste on hand. And if you like your curry spicy, go ahead and add a little more.
Zucchini noodles stand in for traditional rice noodles here. We love using a spirilizer to make “zoodles,” but you can also use a potato peeler or a sharp knife to cut veggies lengthwise into noodle-like shapes. Just be sure to get them nice and thin, so they can cook through to crisp-tender perfection in just a few minutes.
This recipe is very forgivable, so feel free to make it your own. Swap out the broccoli and bell peppers for bok choy and mushrooms, use chicken instead of shrimp, or even try carrot noodles instead of zucchini!
When you’re ready to serve, garnish with lots of freshly chopped scallions and cilantro, grab your chopsticks, and dig in.
- Recipe by: Jess Case
- Serves: 4
- Meal: Dinner
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
3 tbsp coconut oil, divided
1/2 lb raw peeled and deveined shrimp, patted dry
Black pepper, to taste
2 shallots, minced
2 bell peppers, sliced
1 cups broccoli florets
2 garlic cloves, minced
1 tsp ginger
4 tbsp salt-free red curry paste
2 cans of full-fat coconut milk
2 zucchini, spiralized
Scallions and cilantro, for garnish
Warm 2 tablespoons of coconut oil in large skillet over medium heat. Add the shrimp and cook until opaque and pink on both sides. Sprinkle with black pepper and set aside.
Pour the remaining tablespoon of coconut oil in the skillet. Add the shallots, bell peppers, and broccoli florets and cook until soft, about 5 minutes.
Add in the garlic, ginger and red curry paste and cook until fragrant. Pour in the coconut milk and bring to a boil.
Add the zucchini noodles cook for 1-2 minutes, until tender-crisp. Stir in the cooked shrimp and add the lime juice.
Garnish with scallions and cilantro. Serve immediately.