Asian Shrimp Zucchini Pasta

Steph Wagner MS, RDN

December 12, 2018

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Asian Shrimp Zucchini Pasta

Simple Bariatric friendly, Asian inspired recipe

Asian shrimp zucchini pasta for weight loss surgery patients

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)

Other Zoodle Recipes from FoodCoachMe

This is a super easy Instant Pot Recipe for high protein, low carb and WLS friendly Turkey Spaghetti with Zucchini Noodles! I even used frozen Ground Turkey to make this dinner quickly! #wlsrecipes #instantpot #wlsinstantpot #bariatricinstantpot #sleeve #bypass

Instant Pot Turkey Spaghetti with Zucchini Noodles (Members Recipe)

lemon zucchini pasta. low carb and bariatric friendly!

Lemon Zucchini Pasta with Tomatoes

Asian shrimp zucchini pasta for weight loss surgery patients

Asian Shrimp Zucchini Pasta

Course: Main Dish
Cuisine: Asian
Keyword: Dairy Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 162kcal
Author: Steph Wagner
Cost: $2.51 per serving
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  • 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


  • 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.


This recipe makes 4 servings. The serving size will be an estimated 3/4 cup - this varies based on ingredients used 


Serving: 1serving | Calories: 162kcal | Carbohydrates: 14g | Protein: 32g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1642mg | Potassium: 568mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2978IU | Vitamin C: 24mg | Calcium: 205mg | Iron: 4mg
Nutrition Facts
Asian Shrimp Zucchini Pasta
Amount Per Serving (1 serving)
Calories 162 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 286mg95%
Sodium 1642mg71%
Potassium 568mg16%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 6g7%
Protein 32g64%
Vitamin A 2978IU60%
Vitamin C 24mg29%
Calcium 205mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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