Name: Curried Shrimp Stir-Fry with Noodles, Zucchini, Bell Pepper & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small bunch cilantro; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; 3 medium zucchini squash; black pepper; brown sugar; curry powder; flat rice (pad thai) noodles; salt; soy sauce; virgin coconut oil

Curried Shrimp Stir-Fry with Noodles, Zucchini, Bell Pepper & CilantroCurried Shrimp Stir-Fry with Noodles, Zucchini, Bell Pepper & Cilantro — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

1 small bunch cilantro

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ limes

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

3 medium zucchini squash

black pepper

brown sugar

curry powder

flat rice (pad thai) noodles

salt

soy sauce

virgin coconut oil

Instructions

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the water in the pot is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.

Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Juice limes into a small bowl. Add water, soy sauce, sugar, and spices; whisk to combine the sauce and set aside.

Peel and mince ginger and garlic; place in a large bowl.

Peel, trim, and slice carrots crosswise into thin rounds; add to the bowl with ginger and garlic.

Trim, seed, and medium dice bell peppers; add to the bowl.

Trim and medium dice zucchini; add to the bowl and set aside.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Cooking in batches if necessary, add shrimp, salt, and pepper; cook until the shrimp are opaque, 1-2 minutes per side. Remove to a plate and loosely cover with aluminum foil.

Return pot to medium-high heat, add more oil, and swirl to coat the bottom; add veggies and salt. Stir-fry until starting to soften, 4-5 minutes.

Add drained noodles and sauce to the pot with the veggies. Continue to cook, tossing frequently, until the liquid is absorbed and noodles are warmed through, 2-3 minutes more.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add cilantro to the pot, along with cooked shrimp, and toss to combine; remove from heat.

To serve, divide noodles, shrimp, and veggies between plates or bowls. Enjoy!

Open this recipe in Flambette