Coconut Curry Zoodles with Shrimp

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Tired.

Tired.

Tired.

Tired.

Tired.

Yep.  That’s me.  Tired.

Today was the first day back at school after our Mardi Gras break.  It’s never easy to go back to work after a break.  Just when you get used to staying up a little later and sleeping in a little longer, it’s time to go back to the grind.

And today was crazy.  Our third, fourth, and fifth graders spent the morning doing a practice test for the spring testing.  As if the test itself isn’t enough.  Because of this practice test, all of the class schedules were off.  I usually see 4th and 5th grade in the morning, but they came in the afternoon instead.  I had younger kids this morning (kindergarten, first and second).  Any time you change a little kid’s schedule, it throws him completely out of whack.  His behavior changes.  His performance changes.  Everything changes.

Needless to say, by the end of the day, I was exhausted.  And then, we had to stay after school for a faculty meeting that was led by the school superintendent.  It wasn’t long, so it wasn’t too bad.  It was just a lot at the end of the day.

I’m so glad that I had already prepped the vegetables for this meal!  It made everything come together so quickly and dinner was on the table in under 30 minutes!

Coconut Curry Zoodles with Shrimp

  • 2 tablespoons of coconut oil
  • 2 cups of chopped onion
  • 1 pound of sliced cremini mushrooms
  • 2 cups of shredded carrots
  • 3 bell peppers, sliced (I used a red, an orange, and a yellow)
  • 13.5-ounce can of coconut milk
  • 4-ounce jar of Thai red curry paste
  • 1 teaspoon of salt
  • 8 cups of zucchini noodles
  • 2 pounds of large shrimp
  • chopped peanuts for garnish

Over high heat, in a large skillet, sautee onions and mushrooms in coconut oil until soft.  Add the carrots and sliced bell peppers.  Continue to cook until vegetables are as soft as you’d like them.  Pour in the coconut milk and spoon in the whole jar of red curry paste.  Stir to combine.  Add salt to taste.  Add zucchini noodles and combine.  Reduce heat to medium and cook 2-3 minutes.  Add raw shrimp and be sure to submerge each one in the mixture.  Cover the skillet, lower the heat to simmer, and cook for 5-7 minutes until shrimp is pink and slightly curled.  Serve topped with chopped peanuts.

Well Duh #1:  I actually cut all the vegetables and spiralized the zucchini the night before.  I just stored each one in separate zippered bags.  I bought pre-sliced mushrooms and a bag of already-shredded carrots.

Well Duh #2:  Yes, I used the whole jar of curry paste.  I used Thai Kitchen brand and it is really not spicy.  It just gives a warmth to the dish.  If the curry you are using is spicy, add a little and taste.  Add as much as you want until it tastes the way you want it to.  But be sure you add it before adding the zoodles and shrimp.  It’s hard to blend everything together once the skillet is full.

Well Duh #3:  I use a Paderno vegetable spiralizer.  It’s awesome.  You can find one on Amazon.

This was a great dish!  Everyone loved it.  It was warm and tasty and the recipe made a ton!  And you could eat a lot of it without feeling guilty since it’s almost entirely made up of vegetables.

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