- Ready in 1 hour
- Serves 4 People
- Dinner - Gluten/Grain Free, Pescatarian, Dairy Free
Ingredients:
- 2 Large Zucchini - to be spiraled
- Mixed Vegetables of choice. I used Broccoli, Carrots, Peppers. Tomatoes, and Edamame Beans
- About 16 Shrimp (depends on how many you are feeding)
- 1/2 Cup Chopped Onion
- 1 TBSP Minced Garlic
- 2 TBSP Olive Oil
- Spices/Herbs (2TSP Each): Salt/Pepper. Basil, Oregano, Paprika
Sauce Ingredients:
- 1/2 cup Natural Peanut Butter
- 1/2 cup Lite Soy Sauce
- 2 TBSP White Wine
- 1 TBSP Maple Syrup
- 1 TBSP Rice Vinegar
- 1 TSP Sesame Oil
- 1 TSP Sriracha (optional)
Preparation:
1. If the shrimp is frozen- thaw out, peel and devein. Place in a bowl with olive oil, salt, pepper and set in the fridge.
2. Chop all veggies and spiral the zucchini. Set zucchini on a baking sheet lined with paper towels to dry. Sprinkle salt on top of zucchini to extract water.
3. In a bowl, whisk the ingredients for the sauce together until smooth.
4. Heat a large skillet with olive oil. Once hot, add the chopped onion and cook (5mins). Then, add in your garlic.
5. Begin to add your vegetables with all of the spices/herbs. Cook for about 10-12 minutes.
6. Toss Shrimp into the pan. Cook 4 minutes on each side.
7. Slowly stir in the sauce.
8. Add zucchini. Simmer and toss quickly for 2 minutes before serving.
