This Zucchini Noodle Stir Fry with Shrimp is a great low carb dinner that is packed with flavor. I used peanut butter powder in the sauce to lower the fat and zucchini noodles to lower the carbs. {gluten free, low carb}
Have you been trying to lower your carbs in 2018? It’s much easier now that the world has discovered veggie noodles.
Who do you think discovered these? Who was just sitting around in their kitchen and all of a sudden said, I wonder what would happen if I cut zucchini into noodle-like strips?
Brilliant!
Whoever it was – thank you!
Spiralized zucchini noodles work best when they are covered in a sauce like in this Zucchini Noodle Stir Fry with Shrimp. This Asian peanut sauce is made with tamari (or soy sauce), lime juice and… wait for it… peanut butter powder!
I’m in love with this peanut butter powder because it allows me to eat peanut butter basically non stop without all the fat. I would say the flavor of this sauce is a bit lighter than it would be if you used regular peanut butter but it’s totally doable. If you are allergic to peanut butter, almond butter works great in this sauce.
I’ve used peanut butter powder to cut the fat in my Skinny Thai Chicken Salad and I’m working on using it for a freezer fudge. The possibilities are endless. Try some of these…
- PB2 Flourless Chocolate Brownies
- Healthy and Quick PB2 Greek Yogurt
- PB2 Banana Bread
- Peanut Butter Banana Cookies
Zucchini Stir Fry with Shrimp
Ingredients
- 3/4 lb shrimp, peeled and deveined
- 2 tbsp sesame oil
- 1 tbsp fresh lime juice
- 2 tbsp peanut butter powder
- 3 tbsp tamari (or soy sauce if not gluten free)
- 1 tsp sriracha sauce
- 2 tsp brown sugar
- 1/2 tsp ginger
- 1 tbsp corn starch
- 1 16 oz package of zucchini noodles
- 2 carrots, julienned
- 3 tbsp chopped peanuts
- 1/4 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 tbsp 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 tbsp 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.
rebecca
February 23, 2018 at 10:16 AMohhh I’m hungry now! this looks delicious
Jessica Fasano Formicola
February 23, 2018 at 10:20 AMLove how this is lightened up with the zoodles! Shrimp is a favorite because it cooks so quickly. Yum!!
Traci
February 23, 2018 at 11:31 AMBring on the warmer weather… All the zucchini… And all the stir fry’s. Love that you put shrimp on this dish… Looks so easy and delicious! Thanks for sharing 🙂
Jacque Hastert
February 23, 2018 at 11:36 AMWhat a great healthy dish! Love how simple it is to make 🙂
Edyta at Innocent Delight
February 23, 2018 at 11:50 AMI love zucchini noodles. When I eat them I don’t feel like I’m missing anything. They’re delicious. I love your idea of peanut butter powder and shrimp. Sounds super delicious.
Michelle | The Secret Ingredient Is
February 26, 2018 at 8:30 AMZucchini noodles for the win again! I”m with you, whoever we have to thank for this creation is genius. This stir fry looks so good, great one to add to our zucchini noodle rotation!
Mary Ann | The Beach House Kitchen
February 26, 2018 at 12:27 PMPerfect meal for the Lenten season Karen! Nice and flavorful and filled with all healthy ingredients! A win-win!