Paleo Thai Brunch: Coconut Curry Shrimp & Zucchini Noodles
Discover this mouthwatering Paleo Thai Brunch recipe featuring Coconut Curry Shrimp and Zucchini Noodles, perfect for satisfying your cravings while staying within dietary restrictions. Enjoy a flavorful meal that's both delicious and beautiful to behold with our photorealistic image prompts.
Allergens
Shellfish (Shrimp)
Ingredients
- 12 large shrimp, peeled and deveined
- 3 medium zucchinis, spiralized into noodles
- 1 cup full
- fat coconut milk
- 2 tbsp red curry paste (ensure gluten
- free)
- 1 tbsp coconut oil
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 1 lime, zested and juiced
- Handful of fresh Thai basil leaves, for garnish
- Salt and pepper, to taste
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the sliced shallot and minced garlic, sautéing until fragrant and golden brown.
- Stir in the red curry paste, cooking for 1 2 minutes to release its aroma and flavors.
- Pour in the full fat coconut milk, stirring well to combine with the curry paste mixture.
- Add the zucchini noodles to the skillet, tossing them gently to coat with the sauce. Cook for 2 3 minutes until slightly softened but still retaining a slight crunch.
- Season the shrimp with salt and pepper, then add them to the skillet. Cook until they turn pink and opaque, about 3 4 minutes.
- Remove the skillet from heat and stir in lime zest and juice for an extra burst of flavor.
- Garnish with fresh Thai basil leaves and serve immediately.
Chef’s Insight
This Paleo Thai Brunch recipe is perfect for those who want a flavorful and satisfying meal without compromising on taste or dietary restrictions. The combination of shrimp, zucchini noodles, and coconut curry sauce creates a mouthwatering sensation that will leave your guests begging for more.
Notes
The shrimp can be replaced with chicken or tofu for alternative options.