Paleo Vietnamese Coconut Curry Shrimp & Zucchini Noodles: A Fragrant Feast for the Senses

Allergens

Shellfish (Shrimp) - Coconut

Ingredients

• 12 large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 1 cup coconut milk
• 1/4 cup red curry paste
• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup spinach, roughly chopped
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Toasted coconut flakes, for garnish

Instructions

1. In a large pan or wok, heat the olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and translucent, about 2 minutes.
2. Stir in the red curry paste and cook for another 1 2 minutes, allowing the flavors to meld together.
3. Pour in the coconut milk, stirring well to combine with the curry paste and vegetables. Bring the mixture to a gentle simmer.
4. Season the shrimp with salt and pepper, then add them to the pan, cooking until they turn pink and are fully cooked through, about 4 5 minutes.
5. Add the spiralized zucchini noodles to the pan, stirring gently until they're coated in the curry sauce and heated through, about 2 3 minutes.
6. Fold in the chopped spinach, allowing it to wilt slightly before removing the pan from heat.
7. Finish the dish with a squeeze of lime juice, garnishing with fresh cilantro and toasted coconut flakes.

Chef’s Insight

To enhance the aromatic experience, add a pinch of dried lemongrass to the coconut curry sauce.

Notes

Be sure to use fresh coconut milk for the best flavor and consistency.