Zucchini Noodles with Shrimp and Peanut Sauce

Total Time:
Level: Easy
Serves: 4


  • 4 medium zucchini (8 to 10 oz each)
  • 4 tsp. vegetable oil
  • ½ lb. peeled and cleaned medium shrimp (fresh or thawed frozen)
  • 2 garlic cloves, minced
  • 2 tbsp. grated fresh ginger
  • 8 scallions, thinly sliced, plus more for garnish
  • 2 c. preshredded carrots
  • ½ c. creamy natural peanut butter
  • 1 (13.5-oz) can light coconut milk
  • juice of 1 lime
  • 2 tsp. chili paste
  • 1 tbsp. white miso (fermented soybean paste; at health- and Asian-food markets)
  • ½ tsp. coarse salt
  • ¼ tsp. pepper
  • 2 tbsp. chopped unsalted peanuts


  1. Trim off zucchini ends. Cut zucchini on a spiral slicer, using medium blade to make thick noodles. Trim noodles as needed to shorten.
  2. Heat 2 tsp oil in a large skillet over high heat. Add shrimp and cook on both sides until opaque, 3 to 4 min. Transfer to a plate.
  3. Add remaining 2 tsp oil, garlic, ginger, scallions, and carrots to same pan. Cook until carrots are wilted, 3 to 4 min.
  4. Stir in peanut butter, coconut milk, lime juice, chili paste, and miso. Cook until thick and smooth, 4 to 5 min.
  5. Add zucchini and cook, tossing, until wilted, 2 to 3 min. Toss in shrimp and the salt and pepper. Top with peanuts and more scallions.

469 cal, 30 g fat (9 g saturated), 23 g protein, 30 g carb, 14 g sugar, 8 g fiber, 944 mg sodium, 71 mg cholesterol per serving

This recipe originally appeared in the October 2015 issue of Dr. Oz The Good Life.

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