Soup is one thing. Thai Curry Shrimp Noodle Bowls are a whole other thing entirely!
With zucchini noodles, shrimp, and bell peppers all swimming in a vibrant red curry, these gluten free and Whole30 bowls break out of your normal soup routine.
Quick Look: Thai Curry Shrimp Noodle Bowls
⏲️Ready In: 40 Minutes
🍽Servings: 4
🥗Nutrition: 597 Calories / 28g Protein
🥘Main Ingredients: Red curry paste, Ginger, Garlic, Coconut milk, Zucchini, Bell pepper, Shrimp
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: Easy to prepare with distinct Thai flavors, these zucchini noodle bowls make an excellent high protein weeknight dinner!
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How to make zucchini noodles (aka zoodles)
Easy. You need a spiralizer.
I admit - I was a complete veggie noodle skeptic when the craze first sparked. Why would I buy a kitchen tool JUST for veggie noodles when I can easily chop veggies up with a chef's knife?
But eventually, I got a spiralizer despite my skepticism and haven't looked back since.
Spiralizers make prepping veggies super easy. And let me tell you - eating veggie noodles is FUN!
Cooking zucchini noodles
For this recipe, cooking the zoodles couldn't be easier. All you have to do is add them to the rest of the soup at the very end and let them boil for about a minute.
Don't cook them too long, or they will get soggy. No one wants soggy zucchini noodles.
You might be wondering what that means for leftovers. Won't re-heating the soup cause the zoodles to get overcooked?
I did reheat some leftovers for lunch after my first test of the recipe, and I'm happy to say that my zucchini noodles didn't end up too soggy. Hooray!
Customizing your Thai curry shrimp noodle bowls
The best part about recipes like this? They're easy to customize.
Try these ideas to change it up:
- Add different veggies, like broccoli florets, when you saute the bell pepper
- Swap zucchini noodles for carrot noodles
- Use rice noodles instead of zucchini noodles
- Swap shrimp for leftover shredded chicken
- Add heat with red chili pepper or chili crunch
More Gluten Free Thai Inspired Recipes
Did you try this Thai Curry Shrimp Noodle Bowl recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Thai Curry Shrimp Noodle Bowls
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
These shrimp curry noodle bowls are packed with veggies and lots of color! Change up this vibrant soup by trying different veggies or using chicken instead of shrimp.
Ingredients
- 2 shallots, minced
- 3 cloves garlic, minced
- 3 tablespoons red curry paste
- 1 teaspoon freshly grated ginger
- ½ orange bell pepper
- ½ red bell pepper
- 1 cup sugar snap peas
- 2 (13.5 ounce) cans full fat coconut milk
- 1 pound raw shrimp, peeled and deveined
- 1 large (or 2 small) zucchini, ends chopped off
- 2 tablespoons fresh lime juice
- 3 tablespoons fresh chopped cilantro, plus more for garnish
- 2 green onions, sliced thin
Instructions
- Heat 1 tablespoon olive oil in a pot over medium-high heat. Add the shallots, bell pepper, and sugar snap peas, cooking for 2 minutes or until just beginning to soften. Add the garlic, ginger, and shrimp, cooking for an additional 2 minutes or until the shrimp begin to turn pink. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and give everything a good stir. Bring to a boil.
- While waiting for the curry to boil, spiralize the zucchini using the spiralizer's instructions. Once the curry boils, add the zucchini noodles and cook for 1-2 minutes, until tender-crisp (they will continue to cook when served, so you don't want to cook them all the way quite yet).
- Stir in the lime juice and cilantro. Divide the curry between 4 bowls and top each bowl with fresh cilantro and sliced green onions. Serve immediately.
Meredith says
Can you make this in a crock pot?
Chelsea says
I wouldn't. Shrimp and zucchini noodles cook so quickly, it just doesn't transfer well to a crockpot! Most of the time for this recipe is in the prep (making the zoodles and chopping the veggies), so the cook time should really only be 15 minutes.
Drew says
Where are the onions?
Chelsea says
Hi Drew! I'm a little confused by your question. This recipe has shallots (used at the very beginning of the recipe) and green onions, which are added as a garnish at the end. Am I missing something?
Drew says
So sorry Chelsea, soon as I wrote the question we realized our mistake, but site does not let us delete. Thanks for the quick response and this was DELICIOUS! Will definitely become a regular for us and the spiralizer is truly life-changing. Thanks again!
Chelsea says
Oh, thanks! I didn't realize the site doesn't let you delete comments. I'll try to figure out if that's a setting I can change. So glad you enjoyed the recipe! <3
Priya Banerjee says
It looks yummy. But I am still a veggie noodle skeptic. I am going to try it with regular noodle.
Chelsea says
You're welcome to try it with regular noodles if you'd like!