This dish combines two of my favorite foods – shrimp and zoodles! Shrimp are perfect for weeknights, because they (literally) take 3 minutes to cook and are a great source of lean protein. I basically made a zoodle version of my Spicy Shrimp and Cabbage Stir Fry and it turned out great! Since zucchini have a high water content, I thickened the sauce slightly with a bit of cornstarch. It will seem like it’s way too thick, but the sauce will thin out considerably as the zoodles cook/soften. Trust me! =) A 15 minute dinner that’s low calorie, high protein, and FULL of flavor! Give it a try. Enjoy!
Spicy Shrimp and Zoodles
1 pound large or jumbo shrimp, uncooked
2 medium/large zucchini, spiralized
2 tbsp low sodium soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sriracha (or more to taste)
1 tsp honey
1/2 tsp ground ginger
1/4 tsp garlic powder
1 tsp cornstarch
1-2 tsp toasted sesame seeds, for garnish
1. Preheat nonstick skillet (or wok) over medium high heat. In small bowl combine soy sauce, hoisin, rice vinegar, sriracha, honey, ginger, and garlic powder. Toss shrimp with 1-2 tbsp sauce. Add cornstarch to remaining sauce and stir until smooth. Add shrimp to skillet and cook 2-3 minutes or until shrimp are pink and cooked through. Remove from skillet and set aside.
2. In same skillet, add remaining sauce mixture and cook ~30 seconds or until thickened. Add zucchini noodles and cook a couple minutes or until zucchini are slightly softened (as they cook the zucchini will release some of their juice/water and thin the sauce). Add shrimp back and toss to combine. Garnish with toasted sesame seeds. Serves 2-3.
Nutritional Info (based on 3 servings): 198 calories; 3.2 g fat; 8 g carbohydrates; 1 g fiber; 34.1 g protein.