- 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
- Trim off zucchini ends. Cut zucchini on a spiral slicer, using medium blade to make thick noodles. Trim noodles as needed to shorten.
- 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.
- Add remaining 2 tsp oil, garlic, ginger, scallions, and carrots to same pan. Cook until carrots are wilted, 3 to 4 min.
- Stir in peanut butter, coconut milk, lime juice, chili paste, and miso. Cook until thick and smooth, 4 to 5 min.
- 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.