|Spicy Thai Shrimp with Zucchini Noodles|
Spicy Thai Shrimp with Zucchini Noodles
This is the best recipe ever! Seriously stop what you’re doing and jot down the ingredients so you can make this Spicy Thai Shrimp with Zucchini Noodles tonight for dinner.
* 1/2 cup peanut butter (raw, unsalted)
* 2 tablespoons Sesame Oil
* 1/4 cup light low sodium Soy Sauce or coconut amino
* 1/4 cup Rice Vinegar
* 1 teaspoon Chilli Flakes
* 2 Garlic Cloves, chopped
* 1 teaspoon ground ginger
* Sriracha sauce to taste
Shrimp and Zucchini
*1 tablespoon coconut oil
* 1 lb shrimp, peeled and deveined
* 3 Zucchinis, spiralized
* Fresh Cilantro for topping
Make the Sauce: In a blender or NutriBullet, add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside. You might be left with a little extra sauce which you can save for later – it works really well as a salad dressing
Next, spiralize all the zucchini and set aside.
Cook the shrimp: Lightly coat shrimp with salt and preferred seasonings. I generously seasoned mine with sriracha seasoning by flavorgod. Heat coconut oil in a pan and add the shrimp. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Things will become crispy and you finally you’ll be left with crispy browned bits of shrimp in the pan.
* You can either eat this cold like a salad. I basically toss everything with about 2 tablespoons of sauce and eat it just like that, This way the zucchini noodles stay crunchy.
you can pour the sauce over the shrimp and Zoodles in the pan and toss everything and it’s a delicious hot meal. The zucchini noodles do leave a little water when you heat them, and when you toss everything together, it gets a little runny but still stays crunchy and delicious.