Spicy Sriracha Shrimp with Peanut Zucchini Noodles
These shrimp are coated in a spicy Sriracha sauce with turmeric, garlic, and lime! Cooked as a stir fry meal for a quick and easy weeknight dinner in less than 15 minutes.
Ingredients
- 4 medium zucchini spiralized
- 3 cloves garlic pressed
- 1 ¾ teaspoons turmeric
- 1 pinch salt
- 3 tablespoons coconut oil
- 3 tablespoons sriracha
- 1 ½ pounds shrimp
- ¼ cup peanut butter smooth
- 2 ¼ tablespoons water
- 1 medium lime You'll just need the juice.
- 2 tablespoons low sodium soy sauce gluten-free
Instructions
- In a small bowl, mix 2 cloves pressed garlic with turmeric and a pinch of salt.
- Heat coconut oil in a large skillet over medium-high heat, then add turmeric mixture and toast for one minute. Stir in sriracha.
- Add shrimp and cook five minutes, flipping once, until white and opaque.
- While the shrimp cooks, whisk together peanut butter, water, remaining clove of pressed garlic, lime juice, and soy sauce. Thin with more water if needed to make the sauce. Add additional sriracha to taste if you like more heat.
- Remove shrimp from skillet and add zoodles. Sauté for 3-4 minutes, until soft.
- Toss zoodles and peanut sauce in a bowl. Top with shrimp to serve.
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