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.



 

    Serves: 3 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

 [  ](#) 

 

 

## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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

 

### Notes

## Nutrition Information

  Serving Size: 1/3 serving Calories: 329 Calories Fat: 17 Saturated Fat: 3 Carbohydrates: Net Carb: 15 Dietary Fiber: 5 Protein: 32