Peanut Zoodles with Shrimp and Tofu
Ingredients
Serving = 4 servings
- ½ cup natural peanut butter (no added sugar or oils)
- 2 limes zest and juice one lime and cut the second lime into wedges
- 1 tbsp allulose
- ⅓ cup water add more water if you like a thinner sauce
- 2 tbsp fish sauce
- 4 medium zucchini spiralized or 4 cups store-bought zuccini noodles
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 tbsp avocado oil
- 1 pound raw shrimp (peeled and deveined)
- 1 bunch scallions sliced
- ½ pound sugar snap peas
- 1 red bell pepper diced small
- 2 tbsp garlic chopped
- ½ tsp crushed red pepper
- ¼ tsp black pepper
- ½ tsp sea salt
- 10 ounces tofu cubed (about 1 cup)
- ¼ cup Thai basil or cilantro chopped to garnish your dish
- 3 tbsp peanuts chopped to sprinkle on top
Equipment
- Skillet
- Spiralizer
Recipe
- Make the peanut sauce: mix peanut butter, lime juice, lime zest, allulose, water, and fish sauce. Mix until it makes a smooth sauce and set aside.
- In a skillet, heat sesame oil over medium heat and cook spiralized zucchini noodles quickly (just 3-5 minutes so they don’t get mushy) and sprinkle with sesame seeds. Set the zucchini noodles aside while you cook the next ingredients.
- Put your skillet back over the medium heat, adding avocado oil. Pat the shrimp dry with paper towels and cook them in the oil until just pink. Remove from the pan and set aside.
- Add scallions, peas, garlic, red pepper, black pepper, and salt to the pan and keep cooking and stirring until vegetables soften and peas turn bright green. Add tofu, toss shrimp back in and remove from heat.
- Pour peanut sauce over the shrimp, tofu and vegetables and toss to coat completely. Taste and adjust seasoning if necessary.
- Divide the zucchini noodles among four plates and top with the peanut sauce shrimp and vegetables. Garnish with chopped peanuts, Thai basil and lime wedges. Serve hot or at room temperature.
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