Name: Shrimp and zucchini garlic noodle bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz shrimp, peeled and deveined; 1 oz rice noodles; 1 medium zucchini, spiralized; 3 cloves garlic, minced; 1 1/2 tbsp ginger root, grated; 2 3/4 tsp low sodium soy sauce; 1 3/4 tsp sesame oil; 1 scallions, thinly sliced; 2 cups water; 1/4 tsp salt; 1/2 tsp red pepper flakes

Nutrition

Per serving

431 calories

Protein: 40g; 38% of calories
Carbs: 43g; 40% of calories
Fat: 11g; 22% of calories

Instructions

Prep 20 min · Cook 10 min

Bring water to a boil in a kettle or small pot. Place the rice noodles in a heatproof bowl, cover with the boiling water, and soak for 10 minutes until tender. Drain and set aside.
Spiralize the zucchini into long noodles. Mince the garlic and grate the ginger. Slice the scallions.
Heat half the sesame oil in a large skillet over medium-high heat. Season the shrimp with salt and red pepper flakes. Cook the shrimp for 2 minutes, flip, and cook for 1 minute more until pink and opaque. Remove shrimp from the pan and set aside. Done when opaque and firm, 145°F.
Add the remaining oil to the same skillet. Add the garlic and ginger, cooking for 1 minute until fragrant. Add the zucchini noodles and cook for 2 minutes until just softened.
Return the shrimp to the skillet along with the drained rice noodles and soy sauce. Toss everything together for 2 minutes until well coated and heated through. Plate the noodles and garnish with sliced scallions.

Nutrition

Ingredients

Instructions

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