Thai Shrimp Red Curry Bowls + Zoodles [Whole30]
These Thai shrimp red curry bowls are spicy, creamy bowls of comfort that you’ll just want to wrap your arms around and never let go of.
Servings Prep Time
4-6people 20minutes
Cook Time
30minutes
Servings Prep Time
4-6people 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Season the shrimp with salt and pepper. In a large saute pan, heat one tablespoon of olive oil over medium heat. One hot, sear the shrimp, about 2-3 minutes per side, until opaque and cooked through. Set aside.
  2. In the same pan, heat the additional tablespoon of olive oil. Add your zucchini, pepper, carrots, onion, green onion. Add the cayenne and red curry paste, mixing until the paste evenly coats the vegetables. Saute for 8 to 10 minutes, until tender.
  3. Add the garlic, ginger, and cilantro, cooking for an additional 2-3 minutes.
  4. Add the coconut milk, and squeeze the lime into the pan. Let simmer for 4-5 minutes. Add the shrimp to the soup, and allow the shrimp to heat through, before serving.
Recipe Notes

Our wine choice: The 2014 Trimbach Gewurtztraminer. This dry, balanced white has notes of warm spices and bright cantaloupe. With a lingering spicy finish, it’s the perfect wine to pair with these flavorful red curry bowls. Cheers!

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 Thai Shrimp Red Curry Bowls + Zoodles [Whole30]
These Thai shrimp red curry bowls are spicy, creamy bowls of comfort that you'll just want to wrap your arms around and never let go of.
Thai Shrimp Red Curry Bowls + Zoodles [Whole30]
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Thai Shrimp Red Curry Bowls + Zoodles [Whole30]
Instructions
  1. Season the shrimp with salt and pepper. In a large saute pan, heat one tablespoon of olive oil over medium heat. One hot, sear the shrimp, about 2-3 minutes per side, until opaque and cooked through. Set aside.
  2. In the same pan, heat the additional tablespoon of olive oil. Add your zucchini, pepper, carrots, onion, green onion. Add the cayenne and red curry paste, mixing until the paste evenly coats the vegetables. Saute for 8 to 10 minutes, until tender.
  3. Add the garlic, ginger, and cilantro, cooking for an additional 2-3 minutes.
  4. Add the coconut milk, and squeeze the lime into the pan. Let simmer for 4-5 minutes. Add the shrimp to the soup, and allow the shrimp to heat through, before serving.
Recipe Notes

Our wine choice: The 2014 Trimbach Gewurtztraminer. This dry, balanced white has notes of warm spices and bright cantaloupe. With a lingering spicy finish, it's the perfect wine to pair with these flavorful red curry bowls. Cheers!

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