Tahini & Red Curry Shrimp with Spaghetti Squash
I’ll take a break in the series of amazing desserts I have to share with you for this important PSA: spaghetti squash is still amazing! Seriously. I think I could sit down with a spaghetti squash and a bottle of I Can’t Believe It’s Not Butter! and happily call it dinner. Wow, I can’t believe I just admitted that. Look! Over there! A squirrel!
Mmm so yeah, when I’m not going to town with a delicious bottle of water, soybean oil and idontevenknowhowtopronouncethat posing as butter, this tahini red curry sauce is pretty awesome. It provides a nice nutty kick that’s creamy yet completely free of dairy. Mix in shrimp, or choose your favorite lean protein and call it a meal! (Unless you struggle with monochrome meals, in which case you can certainly toss in some broccoli!)
Tahini & Red Curry Shrimp with Spaghetti Squash
Adapted from Magnolia Days
Ingredients:
- 1 medium spaghetti squash
- ½ cup coconut milk
- ⅓ cup coconut aminos (can sub tamari or soy)
- ¼ cup well-stirred tahini
- 2 tablespoons red curry paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon ginger paste or ground fresh ginger
- Juice of 1 lime
- 1 garlic clove, minced or crushed
- ¾ pound raw shrimp
Instructions:
- For the spaghetti squash: Preheat oven to 375°F. Cut the squash in half lengthwise and scoot out the seeds and fibers. Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender. Once cool enough to touch, use a fork to scrape out all of the flesh. It will come out in spaghetti like strands.
- Whisk together coconut milk, coconut aminos, tahini, curry paste, vinegar, honey, ginger, lime juice, and garlic in a large skillet or saute pan. Bring to boil then reduce heat to simmer, whisking occasionally. Simmer for 10 minutes.
- Add shrimp and cook until shrimp begins to turn opaque, about 2 to 3 minutes. Add squash and toss to coat with sauce.
- Cook until shrimp are done and squash has slightly softened, about 5 minutes.
- Transfer to a serving platter or bowls and garnish with wine if desired.
Servings: 2-3
