Asian Shrimp Zucchini Pasta
Asian Shrimp Zucchini Pasta
Simple Bariatric friendly, Asian inspired recipe
Simple Sauce, Simple Recipes
I recently posted a recipe for Asian Chicken Thighs and loved the flavor so much I also adapted it for this Asian Shrimp Zucchini Pasta dinner!
I use frozen, cooked shrimp to keep my life simple. I love recipe that are so simple I could even recreate them in my head later! The sauce recipe using light Asian dressing, powdered peanut butter and soy sauce was easy enough for me to remember to toss into another recipe like this one.
Zucchini Noodles (Zoodles)
I’m a huge fan of zucchini noodles and have been for may years now. It has probably been 5 years since I sold Pampered Chef tools on the side for fun and purchased a “serrated peeler” for myself. That $12 tool has seen more use in my kitchen than nearly anything else!
OXO also makes a similar one, though I’ve not used it myself – (ad) https://amzn.to/2SiZPiX
Other Zoodle Recipes from FoodCoachMe
Instant Pot Turkey Spaghetti with Zucchini Noodles (Members Recipe)
Lemon Zucchini Pasta with Tomatoes
Asian Shrimp Zucchini Pasta
Ingredients
- 1/3 cup light Asian salad dressing
- 2 tbsp powdered peanut butter Ex: PB2 or PBFit
- 2 tbsp light soy sauce
- 1 tsp dried minced garlic
- 1 lb medium shrimp, precooked, tails removed
- 2 medium zucchini shredded into noodles
- 1 cup cucumber seeded, peeled and diced
- 8 baby carrots shredded
- 1/4 cup peanuts chopped
Instructions
- In a small bowl whisk together salad dressing, powdered peanut butter and soy sauce. Shred zucchini into noodles using a serrated peeler or spiralizer.
- Heat a large skillet on medium high heat sprayed with cooking spray. Add minced garlic and shrimp and cook 2 minutes. Add cucumber and carrots. Heat another minute.
- Add zucchini noodles and stir to combine. Heat 3 minutes. Pour salad dressing mixture over top and fold in until evenly coated. Heat 1-2 minutes more and serve with chopped peanuts over top.