Zucchini Stir Fry with Shrimp

This Zucchini Noodle Stir Fry with Shrimp is a great low carb, full of flavor dinner. I used peanut butter powder in the sauce to lower the fat and the zucchini noodles to lower the carbs. {gluten free, low carb}

5 from 8 votes

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Course: Dinner

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Total Time: 10

Servings:

Calories: 238kcal

Ingredients

¾ lb shrimp, peeled and deveined
2 tablespoon sesame oil
1 tablespoon fresh lime juice
2 tablespoon peanut butter powder
3 tablespoon tamari (or soy sauce if not gluten free)
1 teaspoon sriracha sauce
2 teaspoon brown sugar
½ teaspoon ginger
1 tablespoon corn starch
1 16 oz package of zucchini noodles
2 carrots, julienned
3 tablespoon chopped peanuts
¼ cup fresh mint, optional

Instructions

In a small bowl mix lime juice, peanut butter powder, tamari, sriracha sauce, brown sugar, ginger, and cornstarch. Whisk well until there are no lumps.
Heat one tablespoon of sesame oil over medium-high heat. Add shrimp and cook 4-5 minutes until shrimp are opaque and bright pink. Remove from pan.
Add 1 tablespoon of sesame oil to pan and add carrots. Saute for two minutes and add zucchini noodles and sauce. Stir and cook for 4-5 minutes. Be sure to cover noodles in sauce.
Add shrimp back to pan and fresh mint, if using. Stir for another minute.
Serve with fresh mint and chopped peanuts.

Notes

WW Smart Points - 6

Nutrition

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