Shrimp Zoodles in Thai Coconut Sauce is a simple, deliciously creamy meal bursting with fresh flavors. Another healthy option that is ready in less than 30 minutes.
This post was created in partnership with Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™. I received complimentary products and compensation to facilitate my review, but all opinions within are my own.
After the making super simple Cod with Tomato Basil Sauce earlier this week, my mind has been focused on bringing more easy seafood dishes into our lives. I have said it many times before, it’s all about the sauce. You can prepare the same basic foods and just change the flavors for so many new meal ideas.
With my main protein sources being chicken, turkey and seafood, I have to get creative to keep things interesting. For some reason when I think shrimp, I think Thai food and the amazing sauces.
This Shrimp Zoodles In Thai Coconut Sauce was a great dish to prepare using the Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™ I received to try out. Let me just tell ya, making the zoodles and the sauce using one blender appliance was fabulous. Watch the video below of me showing you all the fun stuff that comes with this system as well as the recipe!
The Ninja Intelli-Sense Kitchen System with Auto-Spiralizer features one smart base that transforms into four high-performance appliances: 72 oz. Total Crushing® Blender, 64 oz. Precision Processor™, 24 oz. Single-Serve Cup, and Auto-Spiralizer.
I used the Auto-Sprializer for the zoodles and the Single-Serve Cup to mix up the Thai Coconut Sauce. I have big plans to make so many of my dips and sauces with the food processor attachment as well!!
Some of the other great features of the Ninja Intelli-Sense Kitchen System with Auto-Spiralizer include:
- 12 Smart Programs. Chef-designed automatic recipe creations deliver optimal results every time. Precisely calibrated patterns of pulsing and pausing combined with ideal speed, power, and torque for each attachment create everything from fresh salsa and pizza dough to margaritas and ice creams—all it takes is a simple tap.
- Smart Vessel Recognition In a snap, Ninja’s Smart Vessel Recognition Technology automatically senses which vessel is attached to the base and the touchscreen changes to display a customized menu of Smart Programs on the touchscreen, enabling one Smart Base to become four high-performance appliances.
- Intuitive Touchscreen The sleek, flat screen responds to your touch and lets you select between vessel-specific Smart Programs and manual options. And the durable, easy-to-clean screen stands up to everyday kitchen wear and tear.
Use my code SHERRI15 to receive 15% off your very own Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™ from now until 12/31/17.
OH! And be sure to enter below by December 31st for a chance to win one of 25 Ninja® Intelli-Sense™ Kitchen System with Auto Spiralizer™!!
Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™ Giveaway
Winners will be randomly selected from all program entries and Ninja will facilitate fulfillment of the 25 winning prizes.
INGREDIENTS
1 pound jumbo shrimp, shelled and de-veined
2 -3 zucchini, spiralized
3 tablespoons coconut oil, divided
3 gloves garlic, minced or pressed
1/4 teaspoon red chili flakes
1/2 onion, peeled and sliced
1 red bell pepper, seeded and sliced (you can also do a medley of orange, yellow and red)
1 cup coconut milk
2 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon coconut sugar or brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves, chopped
2 tablespoons cilantro, chopped
1 green onion, chopped
DIRECTIONS
Heat a 12-inch skillet over medium high heat 1 tablespoon of oil
Add the onion, garlic, peppers and cook until softened, about 5 minutes.
Transfer the peppers and onion to a bowl.
Add 1 tablespoon of oil and cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque.
In another food processor (like the Ninja) add the coconut milk, peanut butter, lime juice, brown sugar and ground ginger and pulse until blended thoroughly.
Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers.
Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
In a separate pan, sauté your spiralized zucchini for about 3-5 minutes (to desired tenderness)
Add the shrimp to the sauce in the skillet and add the basil and cilantro and toss to coat.
Serve over cooked zoodles.
Garnish with cilantro and chopped green onion, optional
ENJOY!!!
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- 1 pound jumbo shrimp, shelled and de-veined
- 4 zucchini, spiralized
- 3 tablespoons coconut oil, divided
- 3 gloves garlic, minced or pressed
- ¼ teaspoon red chili flakes
- ½ onion, peeled and sliced
- 1 red bell pepper, seeded and sliced (you can also do a medley of orange, yellow and red)
- 1 cup coconut milk
- 2 tablespoons peanut butter
- 2 tablespoons lime juice
- 1 tablespoon coconut sugar or brown sugar
- 2 teaspoons ground ginger
- 2 tablespoons basil leaves, chopped
- 2 tablespoons cilantro, chopped
- 1 green onion, chopped
- Heat a 12-inch skillet over medium high heat 1 tablespoon of oil
- Add the onion, garlic, peppers and cook until softened, about 5 minutes.
- Transfer the peppers and onion to a bowl.
- Add 1 tablespoon of oil and cook the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque.
- In another food processor (like the Ninja) add the coconut milk, peanut butter, lime juice, brown sugar and ground ginger and pulse until blended thoroughly.
- Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers.
- Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
- In a separate pan, sauté your spiralized zucchini for about 3-5 minutes (to desired tenderness)
- Add the shrimp to the sauce in the skillet and add the basil and cilantro and toss to coat.
- Serve over cooked zoodles.
- Garnish with cilantro and chopped green onion, optional
- ENJOY!!!
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