Servings: 3
Equipment
- Vegetable peeler or spiralizer
Ingredients
- 4 whole Zucchinis
- EVOO
- Groud Turmeric
- 1 pound Shrimp
- Salt & Pepper
- 1 whole Lime, juiced
- 1 Thai Chili or jalapeno
- 1 Red Pepper
- Red Chili Flakes
- 1 can Coconut Milk
- 2 Scallions
- Cilantro
Instructions
- Using a vegetable peeler or spiralizer, make zucchini noodles. Avoid peeling the heavy seed core, or you’ll introduce a lot of excess water into your sauce. I prefer the veggie peeler as it makes for a better texture than the spiralizer, which I feel crushes the zucchini too much, releasing excess water.
- In a sauté pan, add the EVOO and sauté the garlic until soft.
- Add turmeric and toast for about 1 minute.
- Add shrimp and season with salt and pepper.
- Cook the shrimp until they are about 80% cooked through. Since you will be adding them back later, this undercooking avoids overcooking by the end. Remove the shrimp from heat and squeeze lime juice over them.
- Chop peppers and sauté in the same pan.
- Add red chili flakes and cook for about 1 minute to release their spice.
- Pour the can of coconut milk into the mixture and simmer for about 5 minutes.
- Add the zucchini noodles and cook for about 5 minutes. You don’t want to overcook, or they will release too much water and make a soggy mess.
- Add shrimp to the ‘zoodles’ and cook for 1-2 more minutes until the shrimp are thoroughly cooked.
- Plate and garnish with chopped scallion and cilantro.
- Depending on your desired spice level, I’ll often serve with a small plate of more turmeric and chili flakes for each guest to up the spicy level per their taste.
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