Thai Peanut Shrimp Zucchini Noodles
Ingredients:
1 pound large shrimp, peeled and deveined
2 medium zucchini, spiralized into noodles or julienned into thin strips
1/2 cup peanut butter (smooth or crunchy, your preference)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
1 tablespoon lime juice
1 clove garlic, minced
1 teaspoon grated ginger
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro, for garnish
2 tablespoons chopped peanuts, for garnish (optional)
1 tablespoon vegetable oil
Instructions:
1. Prepare the zucchini noodles: If using a spiralizer, create zucchini noodles. Alternatively, use a vegetable peeler or sharp knife to create thin ribbons or julienne the zucchini. Set aside.
2. Prepare the peanut sauce: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, lime juice, minced garlic, grated ginger, and red pepper flakes until smooth and creamy. If the sauce is too thick, add a tablespoon or two of water to thin it to your desired consistency.
3. Cook the shrimp: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. Cook the zucchini noodles: Add the zucchini noodles to the same skillet and cook for 2-3 minutes, or until slightly softened but still with a bit of bite. Don't overcook, as you want them to retain some texture.
5. Combine everything: Return the cooked shrimp to the skillet with the zucchini noodles. Pour the peanut sauce over the noodles and shrimp, tossing to coat everything evenly. Cook for another minute or two, allowing the sauce to heat through and slightly thicken.
6. Serve: Garnish with chopped cilantro and chopped peanuts (if using). Serve immediately and enjoy!