A quick and healthy dinner that tastes like a Viatnamese Spring Roll, but with less carbs and messy rice-paper rolling!
½ lb Fresh shrimp
2 Large Zucchinis
2 Tbsp peanuts
½ Cup Carrots, shredded
1 ½ Cups Cabbage, chopped
1 ½ Tbsp Packed mint, minced
2 Tbsp Cilantro, roughly chopped
2/3 Cup Light Coconut Milk
1 Small avocado, divided
Bean sprouts, for garnish (optional)
For the sauce:
2 Tbsp Peanut butter
2 Tbsp avocado, mashed
2 tsp Reduced sodium soy sauce
½ tsp Sriracha
½ Tbsp Brown sugar, packed
1 tsp Rice vinegar
1 ½ Tbsp water
To make the zoodles:
Slice the zucchini on a mandolin using a 5mm julienne blade.
Place the zoodles in a large strainer and place the strainer over top of a large bowl.
Sprinkle the zoodles generously with salt and let them sit for 30 minutes, stiring every so often.
While the zoodles sit:
Heat your oven to 400 degrees and line a small baking tray with tinfoil. Cook the peanuts until lightly golden brown, about 4-6 minutes. Set aside.
Bring a large pot of water to a boil, and cook the shrimp until they are opaque, about 1.5-2 minutes. Drain and set aside.
In a large bowl, combine the carrot, cabbage, mint and cilantro. Set aside.
To make the sauce:
Place all sauce ingredients in a small food processor and blend until creamy and well combined. Adjust the water if you would like your peanut sauce a little thinner.
Divide the coconut milk evenly between two bowls. Then, squeeze out any excess water from the zucchini noodles and divide them evenly into the coconut milk.
On top of the zoodles, divide the cabbage mixture. Top with shrimp, diced avocado and bean sprouts, finishing with peanut sauce and toasted peanuts.
This is best mixed all around so that the coconut milk and peanut butter sauce get mixed up.
I liked the best with additional Sriracha over top, it depends on how spicy you prefer!