Thai Shrimp Scampi
Ingredients
- ½ (16-oz) pkg zucchini noodles
- ¾ lb peeled and deveined, large raw shrimp
- ¼ tsp kosher salt, divided
- 2 Tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp lemon zest
- ½ lb asparagus, trimmed and cut into 1½-inch pieces
- ½ (13.5-oz) can coconut milk
- 1 Tbsp green curry paste
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh mint (optional)
Instructions
- Sauté zucchini, shrimp, and ⅛ tsp salt in 1½ Tbsp hot oil in a large skillet over medium-high heat 3 minutes. Add garlic and lemon zest; sauté 30 seconds. Remove from skillet.
- Add asparagus and ½ Tbsp oil to same skillet; cook 2 minutes. Add milk, curry paste, and ⅛ tsp salt; reduce heat, and simmer 5 minutes.
- Return zucchini and shrimp to skillet; cook 3 minutes or until shrimp turn pink. Stir in cilantro and, if desired, mint.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
448
|
448
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 34 | 34 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 836 | 836 |
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