Shrimp and Zoodle Curry Bowl

Shrimp and veggie curry bowl–it might be one of our new favorites!

This recipe was passed along from another healthy-food-loving friend and of course I tweaked it just a little for our family but you just have to try it!! Why?? Because it’s easy, healthy, kid-and-farmer-approved and a major mom-win because the NOODLES are actually zucchini zoodles!!

The curry is not spicy (our toddler would never approve of that haha!), so you can top this with jalapeño slices at the end if you want to add some heat. I did serve everyone else’s over brown rice, so that’s an option if you like.

It’s packed with healthy fat from the coconut milk and tons of veggies. The sauce is so good that I *might* have caught my farmer literally drinking the last of it out of the pan (mental note: double the recipe next time).

I have made it with chicken before too but I found some shrimp in the freezer that needed used (I wish shrimp wasn’t so expensive in Nebraska so I could buy it more than twice a year…..). I think it would even be delicious with leftover sliced steak.

It’s also 21 Day Fix approved AND Paleo too if you follow a Paleo lifestyle.

Shrimp and Zoodle Curry Bowl
Serves 5
Fast, easy, healthy and delicious.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
506 calories
53 g
191 g
20 g
32 g
16 g
482 g
992 g
10 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 506
Calories from Fat 169
% Daily Value *
Total Fat 20g
Saturated Fat 16g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 191mg
Sodium 992mg
Total Carbohydrates 53g
Dietary Fiber 6g
Sugars 10g
Protein 32g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Tbsp. ginger
  2. 3-4 garlic cloves, minced
  3. 2 scallions, chopped (reserve green part for garnish)
  4. olive oil as needed
  5. 2 red peppers, julienned (thinly sliced)
  6. 2 large carrots, julienned (thinly sliced)
  7. 4 zucchinis, spiralized into noodles
  8. 2 tablespoons red curry paste
  9. 14 oz. can coconut milk
  10. 1 lb. shrimp, peeled and deveined
  11. 1 lime
  12. salt and pepper to taste
  13. jalapeños and cilantro for topping, optional
  1. Heat the oil in a large skillet over medium heat. Once hot, add the garlic, ginger, and white part of the scallions. Cook 1-2 minutes until fragrant.
  2. Add the carrot, red pepper, and zucchini and cook 2 more minutes until tender. (Add a little more oil if needed).
  3. Add the red curry paste, stir to combine, and let it cook out for one minute. Stir frequently to prevent the paste from burning.
  4. Add the coconut milk and stir to combine. Bring to a simmer.
  5. Season the shrimp with salt and pepper, then transfer to the soup. Cook 5-7 minutes until fully cooked through.
  6. Squeeze in the juice of half a lime. Taste and adjust seasonings as needed.
  7. Garnish with green scallions, cilantro, and jalapeno slices if desired.
Adapted from from
Adapted from from
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