Grilled pineapple and shrimp thai red curry spaghetti squash noodles whole30/paleo | This African Co

Ingredients

• 16 oz wild shrimp
• 1 tsp sea salt
• 2 tbsp coconut oil or olive oil (divided)
• 1 medium sized spaghetti squash
• 1 4 oz jar thai red curry
• 3/4 cup coconut cream
• 1 medium sweet onion sliced thin
• 1 small bell pepper sliced thin
• 2 cups napa cabbage (cut in large pieces or broken into pieces)
• 2 cups pineapple chunks grilled
• 1 tbsp coconut aminos
• 1 tsp fish sauce (I used Red Boat which is whole30 compliant)
• 1/4 cup fresh thai basil or mint (more per taste)
• pinch sea salt
• 1 tbsp minced garlic
• optional crushed red pepper (for heat 1 tsp)
• slice lime
• sliced cucumbers
• optional green onion