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Shrimp Curry Noodle Bowls

  • 1 lb Sea Best® Raw Shrimp, peeled and deveined
  • 2 cloves garlic
  • 1 teaspoon fresh ginger, grated (or ginger paste)
  • 2 cups spiralized zucchini
  • 2 cups spiralized sweet potato
  • 3 ounces rice/stirfry noodles
  • 1 cup frozen peas
  • 1 can coconut milk (full fat or reduced fat)
  • 3 tablespoons red curry paste (mild or hot)
  • 2 cups fresh baby spinach
  • dried hot chilis, optional
  1. Cook rice noodles according to package directions. In a large dutch oven, saute garlic, ginger, sweet potato noodles and shrimp for 2 minutes.
  2. Add zoodles, coconut milk, curry paste and peas.
  3. Bring to a boil, reduce heat and simmer 10 minutes or until shrimp are cooked and veggie noodles reach desired tenderness.
  4. Stir in rice noodles and fresh spinach and cook 2 minutes until spinach is wilted.

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