Low-Carb Summer Garden (Zucchini) Pasta With Chile Shrimp Recipe

Name: Low-Carb Summer Garden (Zucchini) Pasta With Chile Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large zucchini; 2 cups cherry tomatoes; 1/2 pound snap peas; 5 sweet peppers, sliced; 1 yellow onion, cut into matchstick-size pieces; 5 cloves garlic, minced; 1 pound uncooked medium shrimp, peeled and deveined; 2 tablespoons Thai chile paste; 2 tablespoons rice vinegar; 1 cup vegetable stock; 2 tablespoons fish sauce; 1 tablespoon sesame oil; salt and ground black pepper to taste; 1 bunch green onions, sliced; 1 bunch chopped fresh cilantro; zest from 1 lemon

Servings: persons

1 large zucchini
2 cups cherry tomatoes
1/2 pound snap peas
5 sweet peppers, sliced
1 yellow onion, cut into matchstick-size pieces
5 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons Thai chile paste
2 tablespoons rice vinegar
1 cup vegetable stock
2 tablespoons fish sauce
1 tablespoon sesame oil
salt and ground black pepper to taste
1 bunch green onions, sliced
1 bunch chopped fresh cilantro
zest from 1 lemon

1
Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.
2
Saute cherry tomatoes, snap peas, sweet peppers, and onion in a large saucepan over medium-high heat until tender, about 5 minutes. Add garlic; cook until softened, about 2 minutes. Remove from heat and place vegetable mixture in a bowl.
3
Return saucepan to medium-high heat; add shrimp and chile paste. Saute until shrimp begin to turn opaque and is coated in paste, about 2 minutes. Add vinegar; cook until reduced, about 1 minute. Add vegetable stock, fish sauce, and sesame oil. Add the vegetable mixture and zucchini noodles. Cover and allow zucchini to steam, 2 to 3 minutes. Season with salt and pepper.
4
Split the zucchini between 4 plates. Top with the shrimp, vegetables, and broth. Finish with green onions, cilantro, and lemon zest.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large zucchini, 2 cups cherry tomatoes, 1/2 pound snap peas, 5 sweet peppers, sliced, and more.

Yes, Low-Carb Summer Garden (Zucchini) Pasta With Chile Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Carb Summer Garden (Zucchini) Pasta With Chile Shrimp

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