Spicy peanut zucchini noodles with shrimp
Difficulty
Easy 👌Ingredients
| 5 tbsp | peanut butter |
| 400 g | zucchini |
| 200 g | shrimp |
| 1 | lime (zest and juice) |
| 1 | red chili pepper |
| 1 clove | garlic |
| 5 g | ginger |
| 2 tbsp | sweet chili sauce |
| 4 tbsp | coconut milk |
| 2 tsp | toasted sesame oil |
| 2 tbsp | soy sauce |
| 50 ml | water |
| salt | |
| pepper | |
| roasted peanuts | |
| cilantro | |
| toasted sesame oil for frying |
Utensils
- frying pan
- tongs
- fine grater
- citrus press
- cutting board
- knife
- spiralizer
- food processor
Nutrition per serving
507
36 g
32 g
17 g
Step 1/3
- 400 g zucchini
- 1 lime
- 1 red chili pepper
- 1 clove garlic
- 5 g ginger
- roasted peanuts
- cilantro
- salt
- pepper
- frying pan
- tongs
- fine grater
- citrus press
- cutting board
- knife
- spiralizer
For the zoodles, trim the end off the zucchini and use a spiralizer to create zucchini noodles. Zest lime and juice. Thinly slice chili pepper, peel garlic and ginger, and chop roasted peanuts and cilantro. Heat some toasted sesame oil in a frying pan and fry the zoodles for approx. 10 min, tossing often. Season with salt and pepper, then set aside.
Step 2/3
- 200 g shrimp
- 2 tbsp sweet chili sauce
- salt
- pepper
- toasted sesame oil for frying
- frying pan
In a second frying pan, heat some toasted sesame oil and fry shrimp on medium-high heat for approx. 3 min. or until cooked through. Season with salt and pepper and toss in sweet chili sauce.
Step 3/3
- 5 tbsp peanut butter
- 4 tbsp coconut milk
- 2 tsp toasted sesame oil
- 2 tbsp soy sauce
- 50 ml water
- frying pan
- food processor
Add peanut butter, coconut milk, soy sauce, toasted sesame oil, lime zest and juice, ginger, garlic, and water to a food processor and pulse to a smooth sauce. Add the sauce to the pan with the zoodles and toss to combine. Serve with shrimp and top with roasted peanuts, cilantro, and chili pepper. Enjoy!
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