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Thai Red Curry Zucchini Noodle Bowls
with glazed shrimp

Active: 40 Total: 40

These bowls do not include quite enough liquid to be called 'soup' but the zucchini noodles and vegetables are surrounded by enough flavorful coconut broth that you'll want to serve them in soup bowls. Top the bowls with glazed shrimp. For a similar meal that uses chicken instead of shrimp, check out this meal from 2019. We last featured this meal in 2021.
Smarts: Adjust the curry paste as you go. Start with the lower amount and add more at any point to give the broth more spice and flavor. 



Glazed Shrimp:
  • Shrimp, peeled and deveined - 1 lb
  • Bragg's / coconut aminos - 2 Tbsp
  • Vinegar, rice - 2 tsp
  • Honey - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Oil, cooking - 2 Tbsp
  • Sesame seeds, white - 1 tsp
Thai Red Curry Zucchini Noodle Bowls:
  • Bell peppers, red - 1 , thinly sliced
  • Lemongrass - 2 stalks , finely diced (sub 1 tsp lemongrass paste / stalk)
  • Ginger, fresh - 1 tsp , grated
  • Zucchini - 12 oz , spiralized, peeled into ribbons, or cubed
  • Limes - 1 , wedges
  • Cilantro leaves - 1/4 cup
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 8 oz
  • Curry paste, red - 1-3 Tbsp , more or less to taste
  • Coconut milk, light (14 oz / 397 g) - 1 can
  • Stock, any type - 4 cups
  • Fish sauce - 1 Tbsp


  1. Shrimp - Defrost, rinse, and pat dry.

  2. Make glaze - Whisk together aminos, vinegar, honey, and toasted sesame oil. (Can be done up to 5 days ahead)

  3. Bell peppers / Lemongrass / Ginger - Prep as directed. Store bell peppers in one container. Combine lemongrass and ginger in a second container. (Can be done up to 5 days ahead)

  4. Zucchini - Turn zucchini into 'noodles' with a spiralizer, peel off strips with a peeler, or slice into cubes. (Can be done 1 day ahead)

  5. Limes / Cilantro - Prep as directed.

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  1. Heat a Dutch oven or large saute pan with cooking oil (for zucchini noodle bowls) over medium heat. Add bell peppers and coleslaw mix with some salt. Saute until starting to soften, 2 to 3 minutes.

  2. Add lemongrass, ginger, and curry paste. Saute until fragrant, ~1 minute.

  3. Add coconut milk, stock, and fish sauce and stir well. Bring to a boil and then reduce to a low simmer. Simmer for 15 minutes to let the flavors develop while preparing shrimp.

  4. While soup simmers, heat a nonstick pan with cooking oil (portion for shrimp) over medium heat. Add shrimp in a single layer and let cook until golden brown on one side, 2 to 3 minutes. Flip shrimp and pour glaze over top. Cook shrimp until coated in glaze, 2 to 4 minutes more.

  5. Transfer shrimp to a plate and sprinkle with sesame seeds.

  6. Return to simmering soup and add zucchini noodles. Cook until tender, ~1 minute for zucchini noodles and ~5 minutes for zucchini cubes.

  7. Remove from heat and squeeze half the lime wedges into the broth. Taste and season with more fish sauce or lime juice if needed.

  8. Divide zucchini noodles and broth between serving bowls. Top with shrimp and cilantro. Serve extra lime wedges on the side. Enjoy!



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