The Ragnar has been conquered!!! A full race recap is coming your way this week, but for now I'm catching up on sleep and eating all of the things, including these awesome zoodles (zucchini noodles). Writing this blog has made me realize that I cook interesting meals a lot more often in the winter than in the summer, because we're too busy enjoying the nice weather to spend too much time in the kitchen in the summertime. But this recipe is a standby that I haven't shared yet, so it's coming your way today.
These zoodles aren't strict paleo/Whole 30 the way I make them, because they have peanut butter, but you could easily swap in almond or cashew butter to make them compliant. If you're going that route, I would also add a smidge of tahini to keep the flavor really nutty. And, because I'm starting the 21 Day Fix Extreme tomorrow and getting familiar with my portion control containers, I'll include the 21DF container counts for anyone following that program. Enjoy!!
Makes 4 servings, 21 Day Fix containers are 1 green, 1 red, and 2 tsp per serving
2 medium/large zucchini or summer squash (I used one of each)
1 Tbs olive oil
1Tbs garlic, chopped
Shrimp (I used frozen pre-cooked and just thawed it--if following 21DF measure 1 red container per portion)
4 tsp peanut butter
2 Tbs coconut aminos
1 tsp fish sauce (I like Red Boat)
1 tsp sesame oil
squirt of sriracha or pinch of red pepper flakes, to taste (optional)
sesame seeds, for garnish
1. Spiralize your zucchini into noodles. I love my countertop spiralizer, but you can also buy a handheld one (look for vegetti brand or similar) for under ten dollars. If you're not yet a veggie noodle convert I highly recommend trying zoodles--they're easy to cook and such an easy swap to get more veggies in your diet. You can even mix them with traditional spaghetti half and half to lower your carbs/grains and sneak in some extra veggies if you still want the traditional pasta texture.
2. Add your olive oil and garlic to a medium skillet and cook over medium heat until garlic is fragrant. Add your zoodles and cook them for 3-5 minutes, tossing frequently, until they are brighter green but still fairly firm.
3. Add the sauce ingredients to a small bowl and whisk everything together with a fork. When you start mixing this all up, it's going to look chunky and like the peanut butter will never integrate with the other sauce ingredients. Keep mixing, it will all smooth out. When it's all pretty smooth, add a tiny bit of water (like 1 tsp or so) and mix that in to make everything really smooth and creamy-looking. I added way too much water and it got a bit soupy. Go slow with the water.
4. Add your sauce to your skillet with zoodles and turn your heat back on to medium for another 3-5 minutes, until the zoodles are cooked to the texture you prefer (I like them cooked past the point of being crunchy but not so long that they're mushy).
Once your zoodles are done cooking, add your shrimp and toss everything together to warm the shrimp. Transfer to serving containers (or meal prep containers, if you're cooking for the week like I was) and garnish with sesame seeds.
If you find your zoodles are too long to manage easily use a spatula or knife to make two cuts lengthwise across the pile (in a + shape) to give yourself noodles that are easier to handle.
This recipe is also awesome with sweet potato noodles if you're looking for something with more starch, but the zucchini version is perfect for a light summer meal. Have a great week, friends!