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

Recipe Card powered byTasty Recipes