Ingredients

The following ingredients have 3 Servings
  • 2 zucchini squash (spiralized)
  • 1 yellow squash (spiralized)
  • 1/2 cup coconut milk
  • 1/3 cup low-sodium tamari or soy sauce
  • 1/4 cup well-stirred tahini
  • 2 tablespoons red curry paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon ginger paste or ground fresh ginger
  • Juice of 1 lime
  • 1 garlic clove (minced or crushed)
  • 3/4 pound raw shrimp
  • Chopped fresh cilantro for garnish
  • Lime wedges for serving

Instruction

  • Lay paper towels on a work surface (4 layers of 2 sheets wide). Sprinkle about 1/2 teaspoon salt on the towels.
  • Spread spiralized squashes evenly on the paper towels. Sprinkle about 1/2 teaspoon salt on the squash.
  • Lay paper towels on top of squash (4 layers of 2 sheets wide) and press down.
  • Allow salt to pull moisture from the squashes for about an hour. Press down on paper towels occasionally.
  • Whisk together coconut milk, tamari, tahini, curry paste, vinegar, honey, ginger, lime juice, and garlic in a large skillet or saute pan. Bring to boil then reduce heat to simmer, whisking occasionally. Simmer for 10 minutes.
  • Add shrimp and cook until shrimp begins to turn opaque, about 2 to 3 minutes. Add squash and toss to coat with sauce.
  • Cook until shrimp are done and squash has slightly softened, about 5 minutes.
  • Transfer to a serving platter or bowls. Garnish with cilantro. Serve with lime wedges.