Shrimp Zoodle Coconut Curry Bake
CP Phase
Dinner
Green food
pescatarian
halal
dairy-free
nut-free
egg-free
soy-free
pork-free
low-histamine
Shrimp offers clean protein. Zucchini noodles are low-carb and hydrating. Coconut curry adds good fat and boosts metabolism.
🥦 Ingredients
- ●6 oz shrimp, peeled and deveined
- ●2 cups zucchini noodles
- ●¼ cup coconut milk
- ●½ tsp curry powder
- ●1 tsp grated ginger
- ●1 tbsp olive oil
- ●Salt and pepper to taste
- ●Optional: lime juice or cilantro
🧂 Seasoning Tips
Add garlic powder or chili flakes. A splash of lime juice brightens the bowl.
👩🍳 How to Make It
1
Preheat oven to 375°F (190°C). Toss shrimp and zoodles with coconut milk, curry powder, ginger, oil, salt, and pepper. Spread in a baking dish and bake for 20–25 minutes until shrimp is pink and zoodles are tender. Garnish and serve.
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