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

Recipesfull introduces to you: Shrimp Recipes. (Low-Carb Summer Garden (Zucchini) Pasta with Chile Shrimp Recipe). This is easily one of my favorite low-carb dishes that Matt makes at home (I made him write it down). Try it, and let me know how it turned out. It should not disappoint. Total prep and cooking time is less than 40 minutes.

Brief

Prep 30 mins

Cook: 12 mins

Total: 42 mins

Servings: 4

Yield: 4 servings

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

Ingredients

1 large zucchini

2 cups cherry tomatoes

½ 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

Shrimp and Grits for the Displaced Southerner

Main Dish

Directions

Step 1

Cut zucchini into noodles using a spiralizer fitted with the large shredding blade.

Step 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.

Step 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.

Step 4

Split the zucchini between 4 plates. Top with the shrimp vegetables and broth. Finish with green onions cilantro and lemon zest.

Nutritional Information

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

Servings Per Recipe:4

Calories: 245.4

% Daily Value *

Protein: 24.2g 49%

Carbohydrates: 26.5g 9%

Dietary Fiber: 6.1g 24%

Sugars: 5.9g

Fat: 6.1g 9%

Saturated Fat: 1.4g 7%

Cholesterol: 172.6mg 58%

Vitamin A Iu: 2550IU 51%

Niacin Equivalents: 8.6mg 66%

Vitamin B6: 0.5mg 32%

Vitamin C: 55.7mg 93%

Folate: 92mcg 23%

Calcium: 147.5mg 15%

Iron: 5.1mg 29%

Magnesium: 83.2mg 30%

Potassium: 852mg 24%

Sodium: 949.5mg 38%

Thiamin: 0.1mg 15%

Calories From Fat: 55.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.