Spicy Thai Shrimp with Zucchini Noodles
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This is the best recipe ever! Seriously stop what you’re doing and jot down the ingredients so you can make this tonight for dinner. I promise you won’t be sorry.
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Here’s the recipe: ⤵️
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INGREDIENTS
Peanut Sauce:
* 1/2 cup peanut butter (raw, unsalted)
* 2 tablespoons Sesame Oil
* 1/4 cup light low sodium Soy Sauce or coconut aminos
* 1/4 cup Rice Vinegar
* 1 teaspoon Chilli Flakes
* 2 Garlic Cloves, chopped
* 1 teaspoon ground ginger
* Sriracha sauce to taste
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Shrimp and Zucchini
* 1 T coconut oil
* 1 lb shrimp, peeled and deveined
* 3 Zucchinis, spiraled or pre-made zucchini noodles
* Fresh Cilantro for topping
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INSTRUCTIONS:
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.
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- Next, spiralize all the zucchini and set aside.
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Cook the shrimp :
- Lightly coat shrimp with salt and preferred seasonings. I generously seasoned mine with sriracha seasoning
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- Heat coconut oil in a pan and add the shrimp. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes.
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- 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.
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- 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.
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Optional: You can pour the sauce over the shrimp and zucchini noodles in the pan and toss everything and it’s a delicious hot meal.
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