Bang Bang Shrimp Zoodles
Classic bang bang shrimp recipe that's lightened up and served with zoodles for a low carb meal option.
Servings: 4
Ingredients
- 1 tablespoon Butter or Ghee can also use avocado or olive oil
- 2 Garlic Cloves minced
- 1½ pounds Raw Shrimp peeled and deveined
- 4 Medium Zucchini spiralized
- ½ Tsp Chili Flakes to garnish
- 2 tablespoons Fresh Chopped Parsley to garnish
For the sauce:
- ⅓ Cup Plain Greek Yogurt
- 2 tablespoons Hot Sauce
- 2 tablespoons Chili Paste Thai chili sauce
- 1½ tablespoons Honey
- Juice and zest of 1 lime
Instructions
- In a small bowl add all sauce ingredients and whisk to combine.
- Melt butter (or if using oil, add oil ) in a large skillet over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
- Add shrimps and cook for 3-4 minutes, or until pink and cooked through. Set aside in a large bowl.
- Add in the zoodles and sauce together with the cooked shrimp and toss well to combine.
- Season with salt and pepper to your taste, then divide among 4 glass containers. Garnish with chili flakes and fresh chopped parsley.
- Keep refrigerated for up to 3 days. Enjoy!
Notes
- You may swap the shrimp with chicken.
- serve the shrimp with pasta or rice instead of the zoodles.
- This is made to be healthier with a lighter bang bang sauce.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Calories: 283kcal | Carbohydrates: 16g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 439mg | Sodium: 1523mg | Potassium: 722mg | Fiber: 2g | Sugar: 13g | Vitamin A: 643IU | Vitamin C: 51mg | Calcium: 302mg | Iron: 5mg