Grilled pineapple and shrimp Thai red curry spaghetti squash noodles whole30/paleo
Delicious grilled pineapple and shrimp tossed in a yummy Thai red curry sauce with spaghetti squash. with great texture and flavor. A bite of flavor.
Servings
4people
Cook Time
35minutes
Servings
4people
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat oven to 400. Wash and cut ends of the squash, cut into 1-inch rings. Drizzle squash with some olive oil and season with a pinch of salt. Bake for 35 minutes in the oven. When done remove and pull strands with a fork.
  2. Season Shrimp with 1 tsp of sea salt. Heat a large skillet on medium to high with 1 tbsp of oil. When hot add shrimp and cook for about 4 minutes. Remove Shrimp and return pan to heat.
  3. Add tbsp of oil. When hot add onions, and red peppers, cook for minutes, then add the cabbage and garlic cooking for 1 more minute. Now add Thai paste, and cook for 1 minute or until fragrant. Add the coconut milk, fish sauce, and coconut aminos, cook for 1 minute. Next, add shrimp, basil, pineapple, squash, and a pinch of salt, and crushed red pepper if using, mix well and remove from heat after one minute. Serve hot with sliced cucumbers and squeezed lime juice. Enjoy.