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Tahini Red Curry Shrimp Zoodles | Magnolia Days

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.