A Twist on Thai - Shrimp & Zoodle Stir Fry

If you had to pick one type of cuisine to eat for one whole month, what would you choose? I would pick between Mediterranean and Thai. Both offer such great flavor profiles and light, healthy cooking variations!

Lately, my go-to Friday night take-out meal has been some sort of Thai dish with noodles or rice, so I've been inspired to cook some on my own...to add a twist, I substituted the traditional rice with zoodles...YES..not noodles, but zucchinis in the shape of noddles :)

To begin, you will need a spiralizer. You can get a basic version here. If you start using this a lot, I would recommend investing in an electric one instead.

The great thing about this dish is you can really play around with the ingredients...mix up your proteins by adding chicken or tofu for a vegetarian version. If you like it more sweet, add some coconut milk and maybe some curry. YUM...I think I might need to make that next time!

My least favorite part of preparing this is cleaning the shrimp. So tedious! But fresh shrimp are just so much more tasty than frozen shrimp. I like to get that part out of the way first and then I get to chopping my veggies.

I love how colorful this dish is! And wait till you smell the aromas while you're cooking....the ginger mixed with light fragrance coming from the coconut oil and a hint of saltiness from the oyster sauce...You won't want to wait to eat!

Thai Shrimp & Zoodle Stir-Fry (for Two)

Ingredients:
1/2 pound cleaned jumbo shrimp
2 zucchinis - spiralized
3 garlic cloves - chopped
1 red bell pepper - cut into thin slices
1 thumb sized piece of peeled fresh giner - cut into matchstick size pieces
4 green onions - chopped

1 tablespoon fish sauce
1 tablespoon oyster sauce
1/2 teaspoon red thai chilli paste
2 tablespoons chicken broth
2 tablespoons coconut oil
salt and pepper to taste
1/2 lime

Preparation:

1. Heat 1 tablespoon coconut oil and saute the garlic and shrimp until the shrimp are cooked - about 3 minutes. Remove the shrimp from the pan and set them aside. Sprinkle with salt and pepper. In the same pan, saute the zucchini until cooked - also about 3  minutes. Remove the zucchini and place into your final bowl or plate.
2. Add remaining tablespoon of coconut oil into the pan. Once melted add bell pepper, ginger, green onion, fish and oyster sauce and cook until the bell pepper is soft - about 5 minutes.
3. While the vegetable are simmering, mix chilli paste with chicken broth and add to the pan with vegetables and cook for a few more minutes on low heat.
4. Add vegetables over the zucchini noodles, top off with the shrimp, and garnish with a lime wedge.

Hope you enjoy this!
Guten Appetit - Love, Lena