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Peanut Zoodles with Shrimp and Tofu

 

bowl of zucchini noodles covered in peanut sauce, tofu, snow peas, and shrimp

Peanut Zoodles with Shrimp and Tofu

Beth Bollinger of Nest Wellness
These Thai inspired peanut zucchini noodles were born after a recent restaurant meal that caused a massive blood sugar spike. I wanted to create a dish with the Thai flavors I love but without the glucose spike. You are going to want to make extra peanut sauce and put it on salads and roasted veggies too, it’s that good! I created this recipe for Levels Health and I am so happy to share it with you. 
5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings
Calories 567 kcal

Equipment

  • skillet 12" I love my Staub skillet and use it for most of my cooking
  • spiralizer I use mine for zucchini, daikon radish and sweet potato noodles

Ingredients
 

  • ½ cup natural peanut butter (no added sugar or oils)
  • 2 limes zest and juice one lime and cut the second lime into wedges
  • 1 tbsp allulose
  • cup water add more water if you like a thinner sauce
  • 2 tbsp fish sauce
  • 4 medium zucchini spiralized or 4 cups store-bought zuccini noodles
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 2 tbsp avocado oil
  • 1 pound raw shrimp peeled and deveined
  • 1 bunch scallions sliced
  • ½ pound sugar snap peas
  • 1 red bell pepper diced small
  • 2 tbsp garlic chopped
  • ½ tsp crushed red pepper
  • ¼ tsp black pepper
  • ½ tsp sea salt
  • 10 ounces tofu cubed (about 1 cup)
  • ¼ cup Thai basil or cilantro chopped to garnish your dish
  • 3 tbsp peanuts chopped to sprinkle on top

Instructions
 

  • Make the peanut sauce: mix peanut butter, lime juice, lime zest, allulose, water, and fish sauce. Mix until it makes a smooth sauce and set aside.
  • In a cast iron skillet or Greenpan, heat sesame oil over medium heat and cook spiralized zucchini noodles quickly (just 3-5 minutes so they don't get mushy) and sprinkle with sesame seeds. Set the zucchini noodles aside while you cook the next ingredients.
  • Put your skillet back over the medium heat, adding avocado oil. Pat the shrimp dry with paper towels and cook them in the oil until just pink. Remove from the pan and set aside.
  • Add scallions, peas, garlic, red pepper, black pepper, and salt to the pan and keep cooking and stirring until vegetables soften and peas turn bright green. Add tofu, toss shrimp back in and remove from heat.
  • Pour peanut sauce over the shrimp, tofu and vegetables and toss to coat completely. Taste and adjust seasoning if necessary.
  • Divide the zucchini noodles among four plates and top with the peanut sauce shrimp and vegetables. Garnish with chopped peanuts, Thai basil and lime wedges. Serve hot or at room temperature, enjoy!

Notes

When I make this recipe, I double the peanut sauce and save it in a jar to be used as a sauce for roasted veggies or salad dressing. If using as a salad dressing, you might need to thin it with a little extra water. It is super tasty! Enjoy!

Nutrition

Calories: 567kcalCarbohydrates: 30gProtein: 37gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 143mgSodium: 1809mgPotassium: 1167mgFiber: 8gSugar: 13gVitamin A: 2376IUVitamin C: 120mgCalcium: 282mgIron: 5mg
Keyword dairy free, GLUTEN AND GRAIN FREE, low carb, paleo, Shrimp, Tofu, Zoodles
Tried this recipe?Let us know how it was!
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