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 tonight for dinner. I promise you won’t be sorry.

Here’s the recipe: ⤵️


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

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


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

- 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.

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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