Shrimp with spicy veg noodles by Katie Lee Biegel
5
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Break out your spiralizer—or look for store-bought veggie noodles which are widely available in many supermarkets' produce sections—and give this spicy shrimp recipe a try. To turn down the heat, remove the seeds from your jalapeno or serrano.
Ingredients
Fish sauce
3 Tbsp
Vegetable oil
2 Tbsp
Rice wine vinegar
2 Tbsp
Fresh lime juice
2 Tbsp
Sugar
1 Tbsp
Garlic clove
2 clove(s), minced
Jalapeño pepper
1 medium, or serrano, thinly sliced
Uncooked shrimp
1 pound(s), jumbo-size, peeled and deveined
Uncooked beets
1 medium, peeled and cut into spiral noodles
Uncooked zucchini
2 medium, cut into spiral noodles
Carrots
3 large, peeled and cut into spiral noodles
Persian (mini) cucumber
3 item(s), cut into thin half moons
Fresh mint leaves
½ cup(s), torn
Cilantro
¼ cup(s), leaves
Scallions
3 medium, thinly sliced
Dry-roasted salted pecans (no sugar added)
¼ cup(s), chopped
Instructions
1
Mix the fish sauce, oil, vinegar, lime juice, sugar, garlic, and jalapeno in a measuring cup. Spoon 2 tbsp mixture into a medium shallow bowl, add the shrimp to the bowl, and toss to coat. Set remaining dressing aside.
2
Heat a nonstick pan over medium-high heat. Remove the shrimp from the marinade, discard the marinade, and cook the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove the shrimp from the heat and set aside.
3
Place beet, zucchini, carrots, and cucumbers in a large bowl, add reserved dressing, and toss until well-coated. Fold the mint, cilantro, and scallions into the vegetables.
4
Sprinkle the vegetables with the peanuts and top with the shrimp. Serve immediately.
5
Serving size: about 2 cups loosely packed vegetables with 3 oz shrimp
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