Coconut-Curried Shrimp with Zucchini Noodles

Someone recently gave me a ‘Spirooli’ Spirilizer as a present and I love it! You attach a vegetable (like a zucchini) to the little machine, crank the handle, and out comes ‘miles’ of pasta-like noodles. It’s a nice variation to the traditional spaghetti pasta- here your noodles are made of vegetables instead of pasta. If your kids are squeamish about eating their veggies, try transforming them into something fun like these zucchini noodles.

So far, I’ve only used it to make zucchini noodles, but they are also great for making onion rings and curly fries, or how about Beet and Apple Spirals to dress up your salads? The opportunities are endless …

With Autumn coming on in the northern hemisphere, I’ve decided to try a recipe with some warmth to it: Coconut-Curried Shrimp with Zucchini Noodles.  If you don’t have a spirilizer, you can use a julienne peeler instead to slice your zucchini. Which ever way you decide to slice it, you’ll enjoy both the spicy warmth of the curry paste and the sweetness of the coconut milk.      

 Zuchinni Noodles 4 of 4

Coconut-Curried Shrimp with Zucchini Noodles
Serves 3
Shrimp flavored with spicy curry paste and sweetened with coconut milk- and the zucchini spirals will add some fun to your dish!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 2 medium zucchinis, cut into noodles or thin julienne slices
  2. 1 shallot, finely diced
  3. 2 garlic cloves, diced
  4. 2 tbsp vegetable or olive oil
  5. 1 tsp grated fresh ginger
  6. 1 can (14 ounces) coconut milk
  7. 1 – 2 tbsp red curry paste (depending on taste)
  8. 2 tsp brown sugar
  9. 2 tsp fish sauce
  10. Juice from 1 lime
  11. 12-16 large shrimp or prawns, shelled and deveined
  12. Several fresh basil leaves to garnish
  1. Add oil to fry pan and sauté the shallot and garlic cloves over medium heat until they become translucent in color.
  2. Add the grated ginger, coconut milk, curry paste, brown sugar, fish sauce and lime juice to the pan, Lower the heat and let simmer for several minutes until the sauce thickens a bit.
  3. Remove the shells from the shrimp and devein them (or you could use already shelled shrimp). Add them to the sauce and cook for several minutes until they turn pink in color.
  4. Add the ‘spirilized’ (or julienned) zucchini noodles to the pan. Cook the zucchini only until warm (about 1 minute) to prevent them from getting soggy.
  5. Garnish each serving with a few fresh basil leaves.
  1. Adjust the amount of curry paste according to your taste. I like my food spicy so I used 2 tablespoons of the curry paste to the recipe.
Adapted from San Diego Union Tribune Food Section
Adapted from San Diego Union Tribune Food Section
G'day Soufflé

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  • Joanne T Ferguson
    September 30, 2014 at 7:10 pm

    G’day! Your dish looks delish Fran and I LOVE my Spirooli NOW, true!
    In case you missed it, check out my Activated Nuts Salad on what NOT with a Spirooli to do…WARNING! 🙂
    Cheers! Joanne

    • Fran
      October 3, 2014 at 2:36 am

      Joanne, I did have a look at your Activated Nuts Salad recipe and I’m sorry you cut yourself on the sharp blades of the Spirooli. I’ve cut myself on my mandoline slicer before, but not my Sprirooli. Thanks for the warning!
      Fran recently posted…Coconut-Curried Shrimp with Zucchini NoodlesMy Profile

  • Joanne
    September 30, 2014 at 9:25 pm

    The spiralizer is definitely a fun way to get more veggies into your life. Love this sauce that you’ve paired the zoodles with!
    Joanne recently posted…Butternut Squash and Smoky Black Bean Kale SaladMy Profile

  • A Gal and Her Fork
    October 1, 2014 at 2:31 am

    I NEED one of these! I am certain I could get much more help in the kitchen if my kids could use this. They currently spend unimaginable amounts of time creating beautifully organized bento boxes for their school lunches (I have girls) and I am sure this would excite them too!

    Thanks for sharing!

    Marie Daniels

  • [email protected] Riffs
    October 1, 2014 at 10:23 am

    Those spiralizers do looks like a lot of fun! I’m tempted, but I already have so much kitchen stuff. Anyway, great dish — thanks.
    [email protected] Riffs recently posted…The Sundowner CocktailMy Profile

  • Juliana
    October 1, 2014 at 1:51 pm

    I love the curly zucchini…looks delicious with the shrimps…nice meal Fran!
    Enjoy your week 😀
    Juliana recently posted…Red Quinoa with Ginger Lemon ShrimpMy Profile

  • [email protected]
    October 1, 2014 at 11:52 pm

    I love my spiral cutter – so much fun and the “pasta” is so yummy. This looks quite amazing, Fran!
    [email protected] recently posted…Goat Cheese Spread with TomatoesMy Profile

  • Amanda (@lambsearshoney)
    October 3, 2014 at 9:51 am

    What a great looking dish! I wish I’d had one of these clever, little thingies when my kids were small as I’m sure it would have made it easier to up their veggie intake. I also wish you hadn’t told me that they are good for making curly fries. Now I’m really tempted …
    Amanda (@lambsearshoney) recently posted…In My Kitchen October 2014My Profile

  • Gourmet Getaways
    October 3, 2014 at 11:57 am

    Love it! It makes the veggies more fun to it. Adding them onto shrimp, I don’t think I will leave that plate not emptied!

    ~Do drop by and say hello 🙂
    Gourmet Getaways
    Gourmet Getaways recently posted…Luscious Leche Flan RecipeMy Profile

  • lynne @ cookandbemerry
    October 13, 2014 at 11:24 am

    I have a similar spiral cutter which has been gathering dust. Now I am inspired to use it, especially with a coconut sauce.Thanks!
    lynne @ cookandbemerry recently posted…Ricotta Parmesan Gnocchi & Brown Butter BroccoliMy Profile