Step 1

Cut off the top and bottom of the kohlrabi to make 2 flat ends. Be careful with the root side, it can be tough to cut through.

Step 2

Peel the outer skin of each bulb of kohlrabi with a vegetable peeler.

Step 3

Set up the spiralizer. Put the root side of the kohlrabi towards the handle of the spiralizer so that you start spiralizing the top of the kohlrabi. The root side can be too hard to cut through.

Step 4

Turn the handle clockwise to cut the kohlrabi with the spiralizer.

Step 5

Store kohlrabi noodles in an airtight container in the fridge until you're ready to cook them. You can also spiralize the carrots if your carrots are big enough.

Step 6

Combine all sauce ingredients in a small bowl. Add water 1 tablespoon at a time until the sauce reaches the desired consistency. You may need more or less depending on how thick your peanut butter is. Set aside.

Step 7

Heat 1 tbsp oil in a large skillet. Add sliced garlic and cook until slightly softened.

Step 8

Add remaining 1 tbsp oil. Add kohlrabi noodles and grated carrots. Saute until tender, about 8-10 minutes, stirring a few times.

Step 9

While the noodles are cooking, heat oil for the shrimp in another skillet.

Step 10

Add in sliced ginger and garlic. Saute until fragrant. Add shrimp to the pan and season with salt. You may have to work in batches depending on the size of your pan.

Step 11

Cook shrimp until pink and no longer translucent, about 2-3 minutes per side. Transfer to a plate and keep warm until ready to serve.

Step 12

When kohlrabi noodles are tender, add sauce to the pan and cook until heated through, about 2 minutes. Remove from heat and stir in cilantro and green onions.

Step 13

To each bowl, add kohlrabi noodles and shrimp. Drizzle with chili oil (optional). Top with peanuts, coconut, and cilantro. Serve with lime wedges. Enjoy!