Ingredients
For The Bowls:
- 2 large zucchinis
- pinch salt
- 2 tablespoons peanuts
- 1/2 pound fresh shrimp
- 1/2 cup carrots shredded
- 1 1/2 cups cabbage chopped
- 1 1/2 tablespoons mint minced
- 2 tablespoons cilantro roughly chopped
- 2/3 cup light coconut milk
- 1 small avocado divided
- bean sprouts for garnish (optional)
For The Sauce:
- 2 tablespoons peanut butter
- 2 tablespoons avocado mashed
- 2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon sriracha
- 1/2 tablespoon brown sugar packed
- 1 teaspoon rice vinegar
- 1 1/2 tablespoons water
Instructions
To Make The Zoodles:
- Slice the zucchini on a mandolin using a 5-millimeter 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, stirring every so often.
While The Zoodles Sit:
- Heat your oven to 400°F 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 1/2-2 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.
To Serve:
- 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.