Ingredients

The following ingredients have 4 Servings
  • 3/4 lb shrimp, peeled and deveined
  • 2 tbsp sesame oil
  • 1 tbsp fresh lime juice
  • 2 tbsp peanut butter powder
  • 3 tbsp tamari (or soy sauce if not gluten free)
  • 1 tsp sriracha sauce
  • 2 tsp brown sugar
  • 1/2 tsp ginger
  • 1 tbsp corn starch
  • 1 16 oz package of zucchini noodles
  • 2 carrots, julienned
  • 3 tbsp chopped peanuts
  • 1/4 cup fresh mint, optional

Instruction

  • In a small bowl mix lime juice, peanut butter powder, tamari, sriracha sauce, brown sugar, ginger, and cornstarch.  Whisk well until there are no lumps.
  • Heat one tbsp of sesame oil over medium-high heat.  Add shrimp and cook 4-5 minutes until shrimp are opaque and bright pink.  Remove from pan.
  • Add 1 tbsp of sesame oil to pan and add carrots.  Saute for two minutes and add zucchini noodles and sauce.  Stir and cook for 4-5 minutes.  Be sure to cover noodles in sauce.
  •  Add shrimp back to pan and fresh mint, if using. Stir for another minute. 
  • Serve with fresh mint and chopped peanuts.