Coconut-Curried Shrimp with Zucchini Noodles

Adapted by LKD from http://www.gdaysouffle.com/coconut-curried-shrimp-with-zucchini-noodles/.

Ingredients

• 2 medium zucchinis, spiralized into thin noodles and then cut into manageable lengths
• Salt
• 1-2 shallots, diced
• 2 garlic cloves, diced
• 2 tbsp vegetable or olive oil
• 1 tsp grated fresh ginger
• 1 can (14 ounces) coconut milk, shaken well
• 1 – 2 tbsp red curry paste (depending on taste)
• 2 tsp brown sugar
• 2 tsp fish sauce
• Juice from 1 lime
• 1 lb. large shrimp or prawns, peeled and deveined
• Several fresh basil leaves to garnish

Instructions

1. In a colander over a large bowl, toss noodles with about 1 tsp. salt. let sit while you prepare the rest of the recipe.
2. Add oil to large frying pan and sauté the shallot and garlic cloves over medium heat until they become translucent in color.
3. Add the grated ginger and curry paste, stirring for a minute or two. Add coconut milk, brown sugar, fish sauce and lime juice to the pan, Lower the heat and let simmer for several minutes until the sauce thickens a bit.
4. Add shrimp to the sauce and cook for several minutes until they are mostly pink in color.
5. Add the zucchini noodles to the pan. Cook the zucchini only until warm (about 1 minute) to prevent them from getting soggy.
6. Garnish each serving with a few fresh basil leaves.