gluten free low carb healthy dinner peanut shrimp noodles

Thai Peanut Shrimp Zucchini Noodles

Tender, succulent shrimp on a bed of delicious, low-carb vegetable noodles with a spicy peanut flavor. It’s hard to resist!

Man, it can be tough to eat enough vegetables. I get bored of the same old thing, day in and day out. Sometimes I just can’t stand eating any more steamed broccoli! So I came up with this colorful, flavorful veggie noodle bowl that provides a TON of vitamins, minerals, antioxidants and more. Introducing my Thai Peanut Shrimp Zucchini Noodles! I used a variety of kitchen gadgets to get the noodles, so I’ll be explaining them below.

Right after Zach and  I were married, we decided to update our kitchen. We bought some killer new items, thanks to the Bed, Bath, and Beyond gift cards that we received. (Thanks friends and family!) One of the purchases that I was really excited about was the OXO Good Grips 3-Blade Spiralizer. Let’s just say I’ve been having some fun with it! I used the smallest setting that most resembles spaghetti noodles to spiralize the zucchini. But then I got to thinking, what other ways could I make veggie noodles?

gluten free low carb healthy dinner peanut shrimp noodles

So I actually got a little more creative and used both a vegetable peeler and my mandolin to create the different types of veggie “noodles” in this dish. For the carrots, start by peeling them all over. Then place the carrot firmly on your cutting board and continue peeling to form ribbons. I like to rotate the carrot periodically so that the ribbons are more uniform.

I chose to use the mandolin for the red bell pepper. First, cut the top off your pepper, and pull out the core with your hands. Then set your mandolin on the second thinnest setting to make sure that they are about the same width as your zucchini and carrot noodles. Holding the bottom of your bell pepper, slide it across your mandolin to form rings. When you have sliced the whole pepper, take your rings and cut them in half, so they are more like thin strips. This ensures that they cook quickly, like the rest of the vegetables.

gluten free low carb healthy dinner peanut shrimp noodles

My husband thought it was funny that I was using the white part of the green onion. Trust me, it is edible my friends! In fact, using that portion also produces less waste and a more cohesive flavor. I find that the whites are more mild than a regular white onion.

The last few items are easy. I like to purchase my cabbage already shredded, but you could easily purchase a whole head of red cabbage and thinly slice it on your own. Chop up some peanuts to garnish on top, and some of the tops of the green onions. The whole recipe only takes about 10 minutes to cook after that!


Thai Peanut Shrimp Zucchini Noodles

gluten free low carb healthy dinner peanut shrimp noodles

Tender, succulent shrimp on a bed of delicious, low-carb vegetable noodles with a spicy peanut flavor. It’s hard to resist!

  • Author: Samantha Elaine
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Dinner


  • 1 tbsp peanut oil
  • 4 green onion stalks, thinly sliced white and green portions, separated
  • 1 lb shrimp, peeled and deveined
  • 3 carrots, peeled and sliced into ribbons
  • 1 large red bell pepper, thinly sliced into strips
  • 3 medium zucchini squash, spiralized
  • 1 cup shredded red cabbage
  • 4 tbsp peanut sauce *
  • 2 tbsp rice vinegar
  • 2 tbsp peanuts, chopped


  1. Mix together peanut sauce and rice vinegar in a small bowl. Set aside.
  2. In a wok or other large pan, heat peanut oil over medium high. Add thinly sliced white portion of green onions and saute for 1 minute, until fragrant. Then add in the shrimp and cook for about 3 minutes, until they are starting to turn pink.
  3. Next, add the carrots, bell pepper, and zucchini, and saute for about 5 minutes, stirring to prevent burning.
  4. After they start to soften, add in the red cabbage. Stir to mix and then add in sauce, tossing to coat the vegetables and shrimp.
  5. Serve in 4 bowls and garnish with chopped peanuts and green onion tops. Enjoy!


*If you are gluten-free, make sure you find a gluten-free peanut sauce

gluten free low carb healthy dinner peanut shrimp noodles

I hope that you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at

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  • Samantha June 21, 2017 at 7:14 am

    That sounds so delicious! I think it might be the perfect summer dinner – quick and healthy! Thanks!

  • Shannon Morscheck June 21, 2017 at 7:19 am

    We love zoodles AND shrimp! This looks delicious!

    • Samantha Elaine June 21, 2017 at 7:47 pm

      I mean, who doesn’t? Anybody who doesn’t love zoodles just hasn’t tried them yet 😉 Thank you!

  • lauren June 21, 2017 at 8:07 am

    This looks amazing and right up my alley! Thanks for sharing, I pinned for later 🙂

  • Marlynn | UrbanBlissLife June 21, 2017 at 10:48 am

    Yum! I love shrimp and zoodles and peanut sauce – what a great idea to combine all three!

    • Samantha Elaine June 21, 2017 at 8:21 pm

      A girl after my own heart ❤️We loved it!
      How do you usually prepare your zoodles?

  • Leah June 21, 2017 at 12:25 pm

    This sounds so delicious, and perfect for the summer, as it isn’t so heavy! What a great and healthy meal!

    • Samantha Elaine June 21, 2017 at 8:22 pm

      Thank you! 😊 I always love to eat a little lighter in the summer, it’s just too hot for something big and hearty!

  • Kristen June 21, 2017 at 2:40 pm

    YUM! I am with you, changing up veggies is so hard. I love how colorful this recipe is and I cannot wait to try it! Thanks!

    • Samantha Elaine June 21, 2017 at 8:23 pm

      Sometimes you just need a little inspo. Let me know if you try it!

  • Lynzy & Co June 21, 2017 at 5:45 pm

    OMG I am totally making this. This looks insanely delicious. So healthy and perfect!

    • Samantha Elaine June 21, 2017 at 8:25 pm

      Thank you! Tag me on Instagram if you take a pic of it! @thesamanthaelaine 😘

  • Kuleigh June 21, 2017 at 5:52 pm

    We’ve had a zoodler forever and I don’t use it nearly enough. I absolutely love Thai flavors. This is the perfect lightened up recipe for Summer! pinning for later 🙂

    • Samantha Elaine June 21, 2017 at 8:26 pm

      Haha I’m the same way. My zoodler definitely gets a little dusty between uses! But I’m always so happy after I make something with it! Thanks for pinning!

  • Betsy June 21, 2017 at 7:19 pm

    I’ve been working on branching out with my veggie noodle dishes. This looks like a great one to try!

    • Samantha Elaine June 21, 2017 at 8:27 pm

      Thanks! It’s got a lot of great flavors and textures, I hope you love it!

  • Denisse | Le Petit Eats June 21, 2017 at 11:15 pm

    I love how colorful and vibrant this dish looks!

  • Patricia @ Grab a Plate June 22, 2017 at 7:27 am

    This is a fabulous dish! It’s quite easy to make, and a nice healthy meal! Love it!

  • Joanie @ One Dish Kitchen June 22, 2017 at 7:31 am

    I’m watching my carbs and I love zoodles, can’t wait to try your recipe – so healthy and delicious!

  • Modernized Mom June 22, 2017 at 8:51 am

    We are a family of carb lovers, so this would be a nice light alternative to try!

  • Cynthia January 7, 2019 at 3:26 pm

    Where’s the peanut sauce recipe?

    • Samantha Elaine January 7, 2019 at 3:54 pm

      Hi Cynthia! I actually used a store bought peanut sauce to save time. I’m all about being practical, haha! But I’m sure there are many fantastic recipes out there for a homemade peanut sauce that would taste divine with this dish!


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