This recipe uses zucchini noodles instead of regular and includes a lot of vegetables, so is packed with nutrients! Shrimp is a healthy protein option because it is low in saturated fat.
Ingredients
Lime
- 1 whole
Garlic
- 1 clove
Peanut_butter
- 3 Tablespoons, unsalted
Soy_sauce
- 2 Tablespoons, low sodium
Water
- 2 Tablespoons
Ground_ginger
- 1 teaspoon
Red_pepper_flakes
- ½ teaspoon
Sesame
oil - 1 Tablespoon (or canola oil)
Large_raw_shrimp
- 1 lb, deveined, peeled, tail-off
Fresh_zucchini_noodles
- 1 package (12-16oz)
Bell
pepper - 1 whole
Cilantro
- ⅓ bunch
Peanuts-
¼ cup
Instructions
Step 1
Take the shrimp out of the package and put into a bowl of cold water for 10 minutes or until the shrimp are defrosted. Drain the water.
Step 2
Sauce: While the shrimp is defrosting, make the Thai Peanut Sauce. Juice the lime into a jar and remove the seeds.
Step 3
Mince 1 clove of garlic and add to the jar. Add 3 Tablespoons peanut butter, 2 Tablespoons of soy sauce, 2 tablespoons of water, 1 teaspoon of ground ginger and 1/2 Teaspoon of red pepper flakes. Put on the lid and shake to mix.
Step 4
To make the stir fry, heat the sesame oil in a large frying pan over medium-high heat. Add the shrimp and frozen peas and cook for 5 minutes. Add the zucchini noodles and the Thai peanut sauce. Cook until shrimp is cooked and vegetables are soft.
Step 5
Finely chop the cilantro and sprinkle on top. Add with peanuts. Serve warm or cold