Shrimp with Coconut Curry Sweet Potato Noodles
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Shrimp with Coconut Curry Sweet Potato Noodles

A rich, creamy peanut-infused coconut curry is the perfect accompaniment for spiralized sweet potatoes and tender shrimp.

The spiralizer strikes again! I’ve had several friends tell me that sweet potatoes are one of the tastiest things to spiralize, so I picked a few up from the grocery store and rummaged through my fridge and freezer to get some inspiration for dinner.

A photo posted by Ashley Covelli (@bigflavors) on

I love keeping shrimp in the freezer. They cook up so quickly and are an easy way to incorporate seafood into weeknight meals. Plus, since our most recent vacation to Ocean City, MD, my 3-year-old absolutely loves shrimp.


This shrimp dish incorporates some Asian flavors into a peanutty, coconutty sauce that has a mild heat from red curry paste. I kept it mild since my son was eating it, too, but by all means add more if you like things spicy!

Another secret to making this sauce extra creamy is canned coconut cream. This is not the same as coconut milk. Make sure you use the full-fat stuff here. Don’t skimp! I used Trader Joe’s brand, because it’s super creamy, and I highly recommend it.

Shrimp with Coconut Curry Sweet Potato Noodles

The peanuts on top add a welcome bit of crunch. I would have used green onions as a garnish, but I didn’t have any on hand, so I used some chives from my garden and it was just fine.

This meal comes together pretty quickly, and was a big hit at my dinner table. The leftovers reheated beautifully the next day for lunch, too. As with any shrimp dish, just make sure you don’t microwave it for too long when reheating it, to make sure that the shrimp don’t overcook. I usually hit the “reheat” button on my microwave and stop it when it has about 30 seconds left in the cook cycle.

Aaaaand I’m totally craving another plate of this just writing about it. YUM.

What’s your favorite way to use sweet potato noodles? Drop me a line in the comments to let me know!

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Shrimp with Coconut Curry Sweet Potato Noodles

  • Yield: 4 Servings 1x


A rich, creamy peanut-infused coconut curry is the perfect accompaniment for spiralized sweet potatoes and tender shrimp.



For Sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup yellow onion, chopped
  • 1 1/2 teaspoons fresh ginger, grated or minced
  • 1 heaping tablespoon red curry paste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 (14 ounce) can coconut cream (full fat, not coconut milk)
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon low sodium soy sauce*
  • 1 teaspoon fish sauce

For Noodles:

  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 pound large shrimp, peeled and deveined
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 medium sweet potatoes, peeled and spiralized (about 1 pound or 8 cups – I used the shredding blade for medium sized noodles)
  • 1/4 cup water
  • 1/4 cup dry roasted peanuts, roughly chopped, for garnish
  • Chopped chives or thinly sliced green onions, for garnish


  1. Make sauce: Heat oil in a medium saucepan over moderate heat. Add garlic, onion and ginger and sauté until the onions start to soften, stirring occasionally. Add curry paste, cumin and coriander and stir until fragrant. Add coconut cream, peanut butter, soy sauce and fish sauce and whisk until smooth. Lower the heat and let the sauce simmer, whisking or stirring occasionally, until warm throughout. Keep warm.
  2. Make noodles: While the sauce simmers, heat 1 tablespoon of oil in a large, non-stick skillet over moderate heat. Add the garlic and sauté until fragrant, 30-60 seconds. Add the shrimp and season with salt and pepper. Sauté until the shrimp start to turn pink all over and are almost cooked through, and remove them to a plate.
  3. Add remaining tablespoon of oil to the same pan. Once hot, add the sweet potatoes and water, season with salt and pepper and cook, tossing occasionally with tongs, until crisp-tender (about 6-7 minutes). Add the shrimp back to the pan and cook until the shrimp are warm and have finished cooking through. Remove from heat.
  4. To serve, divide shrimp and sweet potato mixture between 4 plates. Top each portion with some of the sauce and sprinkle with peanuts and chives or green onions. Enjoy!


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Big Flavors Rating: 5 Stars

*Optional: use gluten free

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