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Thai Zoodles and Shrimp

Looking for an easy weeknight dinner? Craving Thai but aren’t in the mood for carryout? Try this easy dish! It satisfies my craving but with a lot less calories. We typically have all of the ingredients on hand for the sauce, and it’s versatile enough to be used on many types of dishes.

I really love the flavors in Thai sauces – peanut mingled with sweet, spicy, garlicky goodness. We have used this sauce as a dip for potstickers, over meatballs, and in various stir-fry dishes.

You could add any vegetables that you have on hand – mushrooms, carrots, etc., just adjust cooking time accordingly. In this case, I cooked the bok choy and peppers until they started to get tender before adding the zoodles since they cook much faster. The zucchini noodles will also release liquid as they cook – you’ll want to drain them before adding the shrimp and sauce. Enjoy!

Thai Zoodles and Shrimp

Thai Zoodles and Shrimp

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Craving Thai food? This healthy dish comes together easily – zucchini noodles, shrimp and a simple peanut sauce is a lighter version than carryout!

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • 2 zucchinis, spiralized
  • 1/2 red pepper, sliced
  • 1 cup bok choy, chopped
  • 1 clove of garlic, minced
  • 1 Tbsp. honey (or molasses or maple syrup)
  • 2 Tbsp. peanut butter (can be creamy or chunky)
  • 4 Tbsp. tamari (or soy sauce)
  • 1 tsp. sriracha (or other hot sauce, to taste)
  • 1/8 tsp. black pepper
  • 2 tsp. rice vinegar
  • 2 tsp. sesame oil

Instructions

  1. Prep the vegetables and set aside.
  2. Add the garlic, honey, peanut butter, tamari, sriracha, pepper, vinegar, and sesame oil to a bowl – whisk to combine.
  3. Cook the red pepper and bok choy until they start to get tender, then add the zucchini noodles.
  4. Meanwhile, cook the shrimp in a separate skillet, approximately 2-3 minutes per side until opaque.
  5. When zucchini noodles are al dente, drain any excess liquid from the vegetables.
  6. To serve, top the vegetables with the cooked shrimp and Thai peanut sauce.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 239mgSodium: 2172mgCarbohydrates: 15gFiber: 3gSugar: 8gProtein: 32g

Nutritional information is an estimate and may vary per preparation.

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