Coconut Curry Shrimp Zucchini Noodles

Seafood dishes can sometimes be overpowering, but when you mix in the strong flavors of coconut and curry, it helps to mask that salty, fishy taste that some people don’t enjoy. This dish comes from Thailand, where coconut is a frequent ingredient. This fragrant and filling dish is dairy-free, and it’s loaded with spices that not only create a satisfying sauce but can help boost your immune system and help keep your body on track.

Serves 2

3 tablespoons extra-virgin olive oil, divided

2 cloves garlic, chopped

1" piece of ginger, grated

Zest of 1 lemon

1 tablespoon soy sauce

1 tablespoon curry powder

1 cup coconut milk

8–10 medium shrimp

3 medium zucchini

11⁄2 tablespoons coconut oil, divided

3 stalks green onion

Red chili flakes

  1. Begin by preparing sauce. In a small saucepan, heat 2 tablespoons olive oil on medium-low heat. Add garlic, ginger, lemon zest, and soy sauce and cook for about 2 minutes or until it begins to bubble and get fragrant. Mix in curry powder, then add coconut milk. Stir together, bring to a boil, and cook for about 1–2 minutes to thicken, stirring occasionally. Remove from heat and set aside.
  2. In a large pan, heat 1 tablespoon olive oil on medium heat. Add shrimp and cook for 4–5 minutes or until shrimp turn pink and opaque. Set shrimp aside.
  3. Cut zucchini in half crosswise and slice off both ends. Spiralize using a small-noodle blade. Pat zucchini noodles with a paper towel to remove excess moisture. In the same large pan, heat 1 tablespoon coconut oil on medium-low heat. Add zucchini noodles and cook for 3–4 minutes or until zucchini begins to get soft. Remove from pan and set aside.
  4. Cut 2 of the green onion stalks into large pieces and finely chop the remaining stalk. Save the finely chopped green onion for garnish. Heat 1⁄2 tablespoon coconut oil in the pan on medium heat. Add the large green onion pieces and cook for about 2–3 minutes or until green onion softens.
  5. Lower heat and add zucchini noodles, shrimp, and coconut sauce; mix together until noodles are evenly coated. Serve warm and top with remaining green onion and red chili flakes to taste.