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Sweet and Spicy Zoodles with Shrimp
with carrots / snap peas

Active: 30 Total: 30
These saucy zucchini noodles have a mix of sweet and savory flavor all in a quick and easy meal that comes together in one pan. (We can't believe it's been five years since we last featured this meal!)
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sweet and Spicy Zoodles with Shrimp:
  • Shrimp, peeled and deveined - 1 lb
  • Garlic - 1 clove
  • Bragg's / coconut aminos - 1/3 cup
  • Sunflower seed butter - 1/4 cup (sub any nut butter)
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Red pepper flakes (opt) - 1 tsp
  • Water - 4 Tbsp
  • Cashews - 1/2 cup , chopped
  • Snap peas / sugar snap peas - 6 oz , trimmed (sub snow peas)
  • Bell peppers, red - 1 , thinly sliced
  • Carrots - 8 oz , shredded (look for pre-shredded to save time)
  • Zucchini - 12 oz , spiralized or peeled into ribbons
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp

Prep

  1. Shrimp - Defrost, pat dry, and season with some salt and pepper.
  2. Make sauce - Mince garlic. Whisk together garlic, aminos, sunflower seed butter, vinegar, sesame oil, red pepper flakes, and water. Taste; if it’s too salty, add more water. (Can be done up to 5 days ahead)
  3. Cashews / Snap peas / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
  4. Carrots / Zucchini - If not using pre-shredded carrots, grate with a box grater or food processor. Turn zucchini into 'noodles' with a spiralizer or form ribbons with a peeler. Store separately. (Can be done up to 3 days ahead)
  5. Limes - Slice into wedges.

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Make

  1. Heat a saute pan or wok with oil over medium-high heat. When oil begins to shimmer add snap peas and carrots. Saute until carrots begin to soften, ~1 minute. Add zucchini and shrimp and saute until zucchini is tender and shrimp is opaque, ~3 to 4 minutes (depending on size).
  2. Add sauce and cook until it begins to simmer and thicken, ~2 minutes. Season with some salt and pepper.
  3. Squeeze lime juice over stir-fry and top with cashews. Serve with extra lime wedges on the side. Enjoy!

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