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This Spicy Shrimp + Zucchini Noodle Soup is Quick to Make and Has Major Flavor!

Ingredients

  • makes 2 servings
  • 2 medium zucchini spiralized
  • 2 Tbsps harissa paste/roasted red pepper paste
  • 2 fresh garlic cloves minced
  • 14 ounces coconut milk
  • 2 cups vegetable/chicken stock
  • 8 ounces large shrimp from a sustainable source
  • a small bunch of cilantro chopped
  • fresh lime wedges
  • 1 red chili sliced (optional)

Instructions

  • Heat a pan over medium high heat, add 1 Tbsp of olive oil, garlic and shrimp.
  • Cook the shrimp for about 3-4 minutes, until pink on all sides. Season with sea salt and pepper and set aside.
  • In the same pan, add the harissa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir and simmer for 2 minutes.
  • Add the shrimp and heat through.
  • Place the raw zucchini noodles in two seperate bowls, ladle hot soup over, and top with cilantro, fresh lime wedges, and chilis.
  • Serve hot!