YUMM! Ginger-Soy Zucchini Noodles with Shrimp #fitfam
Ditch the oven and get ready for the most stylish, no-cook meal of the season! These Ginger-Soy Zucchini Noodles with Shrimp are your new secret weapon for looking effortlessly chic even on the hottest days. We’re talking about a refreshingly crisp base of thinly sliced zucchini noodles, which are the perfect runway for a bold and bright sauce made with zesty ginger, savory soy, and a splash of lime.
The best part? It’s all about speed and convenience. With precooked shrimp, this protein-packed bowl comes together in minutes. Just toss everything together, and you’re ready to serve up a fresh, flavorful, and totally fabulous dish. It’s a meal that’s as easy as it is elegant!
Ingredients
- 1 tablespoon lime juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated fresh ginger
- 1 small clove garlic, grated
- Pinch of crushed red pepper, plus more for garnish
- 3 tablespoons extra-virgin olive oil
- 1 pound cooked large shrimp (31-40 count)
- 2 medium zucchini (1½ pounds total)
- ¼ cup chopped unsalted peanuts
- ¼ cup chopped fresh mint
Directions
-
Whisk 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 teaspoon grated ginger, the grated garlic and a pinch of crushed red pepper together in a large bowl. Slowly whisk in 3 tablespoons olive oil until well combined. Transfer 1 tablespoon of the dressing to a medium bowl. Add shrimp to the medium bowl; toss to coat. Set aside for 10 minutes.
- Meanwhile, use a vegetable peeler to cut 2 zucchini into long ribbons, leaving behind any large seeds. Add the zucchini ribbons to the large bowl with the remaining dressing; toss to coat. Divide the mixture among 4 bowls; top with the marinated shrimp, ¼ cup peanuts and ¼ cup mint. Spoon on any leftover dressing from the bottom of the bowl. Garnish with more crushed red pepper, if desired.
Eatwell.com
Nutrition Information
Calories 291, Fat 16, Saturated Fat 2g, Cholesterol 214mg, Carbohydrates 9g
Some Haute iTunes for your Cool Friday Night
CHECKED!
