NUTRITION

SERVINGS

INGREDIENTS

150g Shrimp

1 cup Rice Noodles (cooked)

1/2 cup shredded Carrot

1/2 cup julienned Zucchini

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Lime Juice

2 tbsp Sliced Green Onion

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

• 1

  If using dried rice noodles, cook them according to package instructions until tender, then drain and set aside.

• 2

  In a small bowl, whisk together the lime juice, low-sodium soy sauce, sesame oil, minced garlic, and grated ginger to create the marinade.

• 3

  Pat the shrimp dry and toss them in half of the marinade, letting them marinate for about 10 minutes.

• 4

  While the shrimp are marinating, prepare the vegetables by shredding the carrot, julienning the zucchini, and slicing the green onion.

• 5

  Heat a non-stick skillet over medium-high heat and add the marinated shrimp. Cook for 2-3 minutes per side until they turn pink and opaque.

• 6

  Reduce heat to medium and add the cooked rice noodles along with the remaining marinade, tossing to evenly coat.

• 7

  Gently stir in the shredded carrot and julienned zucchini, allowing the flavors to meld for an additional 2 minutes; the vegetables should remain slightly crisp.

• 8

  Finish by sprinkling sliced green onion on top, and serve immediately.