Tender, succulent shrimp on a bed of delicious, low-carb vegetable noodles with a spicy peanut flavor. It’s hard to resist!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
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
Mix together peanut sauce and rice vinegar in a small bowl. Set aside.
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.
Next, add the carrots, bell pepper, and zucchini, and saute for about 5 minutes, stirring to prevent burning.
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.
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