Ginger Sesame Zucchini Noodles with Shrimp

by on / Healthy Eating

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Top these ginger sesame zucchini noodles with shrimp for a healthy summer dinner that’s ready in just 10 minutes. This recipe is also great served cold, so it’s perfect for meal prep!

Prep and Cook Time: 10 minutes   Serves 2

I haven’t been eating a lot of pasta lately, and I was even more excited about the idea of making it with zucchini noodles! I added some shrimp for protein and was really happy that such a healthy and delicious dinner could come together in just about 10 minutes.

How to make zucchini noodles

Zucchini noodles are easy, tasty, and go with just about anything, and zucchini noodles are exactly what they sound like – fresh zucchini that’s cut into long, noodle-like strands. Since zucchini doesn’t have a lot of flavor on its own, they take on the flavor of whatever you cook them with and they’re a fantastic low cal and gluten-free alternative to pasta. You can use a spiralizer or a box grater to cut them yourself (a great option in the summer when zucchini are cheap and plentiful!) or you can buy them pre-cut (look for them in the produce section.) I’ve also tried frozen zucchini noodles, but I don’t recommend them since they can be pretty soggy. Kathleen and I love them with red sauce and meatballs, in zucchini noodle pad thai, or sautéed with fresh herbs + hazelnuts.

You can boil them for a minute or two or sauté them. Or, you can eat zucchini noodles raw! That’s been my favorite way to enjoy them recently because they have a firmer texture, and it’s how I made these ginger sesame noodles.

Ingredients

  • 1 Tablespoon avocado oil or olive oil
  • ½ pound medium raw shrimp
  • 2 Tablespoons coconut aminos
  • 2 Tablespoons sesame oil
  • 1-inch piece of fresh ginger, peeled and grated
  • 2 cloves garlic, grated
  • 2 green onions, thinly sliced
  • 1 Tablespoon sesame seeds
  • 1 pound zucchini, spiralized or cut

Directions

  1. Heat the oil in a large skillet set over high heat. Add the shrimp and cook 4-5 minutes, or until bright pink and cooked through.
  2. While the shrimp cook, combine the coconut aminos, sesame oil, ginger, garlic, green onions and sesame seeds in a large bowl. Add the zucchini noodles and toss to coat.
  3. Divide the zucchini noodles between two plates. Top with shrimp.

Ed Shepherd is the owner of KickBox-SuperFIT in West Palm Beach, Florida along with his brother Steve Shepherd a 5X world champion kickboxer.

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