Low-Carb Summer Garden (Zucchini) Pasta with Chile Shrimp
1 large zucchini
2 cups cherry tomatoes
½ pound snap peas
5 sweet peppers
1 yellow onion
cut into matchstick-size pieces
5 cloves garlic
1 pound uncooked medium shrimp
peeled and deveined
2 tablespoons Thai chile paste
2 tablespoons rice vinegar
1 cup vegetable stock
2 tablespoons fish sauce
1 tablespoon sesame oil
salt and ground black pepper to taste
1 bunch green onions
1 bunch chopped fresh cilantro
zest from 1 lemon
Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.
Saute cherry tomatoes, snap peas, sweet peppers, and onion in a large saucepan over medium-high heat until tender, about 5 minutes. Add garlic; cook until softened, about 2 minutes. Remove from heat and place vegetable mixture in a bowl.
Return saucepan to medium-high heat; add shrimp and chile paste. Saute until shrimp begin to turn opaque and is coated in paste, about 2 minutes. Add vinegar; cook until reduced, about 1 minute. Add vegetable stock, fish sauce, and sesame oil. Add the vegetable mixture and zucchini noodles. Cover and allow zucchini to steam, 2 to 3 minutes. Season with salt and pepper.
Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.
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