Tahini Red Curry Shrimp Zoodles

Cold and hot were not my friends. The pain they started to cause was all too evident. It began as a twinge and grew to be quite sharp. Then a throb joined in their alliance. The trio resulted in an ache that was persistent and elevating. They had to go. I mustered up all my strength and called the dentist. The fix was a root canal. Then a temporary filling meant eating soft food and avoiding chewing with that tooth. In my search for something to eat, I remembered my new gadget. It was time to use it and so that is how Tahini Red Curry Shrimp Zoodles came about.

My newest kitchen gadget is a spiralizer. I’ve been seeing recipes with spiralized vegetables for a while. I resisted at first then my adoration of squash is what won me over. The thought of having a new way to enjoy yellow and zucchini squash made me smile. I was patient though. I waited in hopes of finding one at a good price. Sure enough the time came when I spotted one with a discounted price.

Zoodles is short for zucchini noodles. I suppose squoodles would be for squash noodles in general however zoodles seems to be the word used most often. Making them was easy after I figured out how to use the spiralizer. The instructions were not the best. It took a little trial and error before I was successful in making long uniformed shaped spiral zoodles.

Squash has a lot of moisture. My concern was the zoodles releasing their liquid and making the sauce watery. Then I remembered squeezing out liquid from shredded squash to make patties. I looked up ways to accomplish the same thing without breaking the zoodles. I discovered it is easily done with a bunch of paper towels, a little salt, and some time. Spread out 4 layers of towels and sprinkle a little salt on them. Spread out the zoodles and sprinkle more salt on top. Cover them with 4 more layers of paper towels. Let it sit for about an hour and the salt will pull out the moisture.

Tahini red curry shrimp zoodles is easy to make. It is basically whisking then tossing after you have prepped the zoodles. All is done in the same skillet. First you whisk together the sauce and cook it for a few minutes. Add shrimp and zoodles, toss to coat, then cook for a few more minutes until done. The sauce is thick, rich, full of flavor, and has a bit of heat to it. The short cooking time is enough cook the zoodles and yet keep them crisp-tender as vegetables would be in a stir-fry.

Do you have a spiralizer? There are several different kinds. The one I have is a counter-top machine with four blades. Here’s a link to where you can purchase it on Amazon: Paderno Spiralizer (affiliate link). I see more vegetable spiralizing happening in my future. Even just to change up the texture or visual aspect of something as simple as cucumber salad. Oh the possibilities…

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Tahini Red Curry Shrimp Zoodles

Tahini Red Curry Shrimp Zoodles is a Thai inspired dish made with spiralized zucchini and squash instead of noodles. It's low-carb and full of flavor.

Course Main

Cuisine Thai

Prep Time 1 hour 15 minutes

Cook Time 20 minutes

Total Time 1 hour 35 minutes

Servings 3 servings

Author Renee

Ingredients

• 2 zucchini squash spiralized
• 1 yellow squash spiralized
• 1/2 cup coconut milk
• 1/3 cup low-sodium tamari or soy sauce
• 1/4 cup well-stirred tahini
• 2 tablespoons red curry paste
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon ginger paste or ground fresh ginger
• Juice of 1 lime
• 1 garlic clove minced or crushed
• 3/4 pound raw shrimp
• Chopped fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Lay paper towels on a work surface (4 layers of 2 sheets wide). Sprinkle about 1/2 teaspoon salt on the towels.
2. Spread spiralized squashes evenly on the paper towels. Sprinkle about 1/2 teaspoon salt on the squash.
3. Lay paper towels on top of squash (4 layers of 2 sheets wide) and press down.
4. Allow salt to pull moisture from the squashes for about an hour. Press down on paper towels occasionally.
5. Whisk together coconut milk, tamari, tahini, curry paste, vinegar, honey, ginger, lime juice, and garlic in a large skillet or saute pan. Bring to boil then reduce heat to simmer, whisking occasionally. Simmer for 10 minutes.
6. Add shrimp and cook until shrimp begins to turn opaque, about 2 to 3 minutes. Add squash and toss to coat with sauce.
7. Cook until shrimp are done and squash has slightly softened, about 5 minutes.
8. Transfer to a serving platter or bowls. Garnish with cilantro. Serve with lime wedges.

Recipe Notes

Tahini Red Curry Shrimp Zoodles is a Thai inspired dish made with spiralized zucchini and squash instead of noodles. It's low-carb and full of flavor.