Cilantro-Sesame Shrimp and Zucchini
Herbed Cauli-Rice
Ingredients
- 2 Tbsp low-sodium soy sauce
- 1 Tbsp no-sugar-added peanut butter
- 2 Tbsp sesame oil, divided
- ¼ tsp hot sauce
- 1 zucchini, halved lengthwise
- ¾ lb peeled and deveined, large raw shrimp
- 3 Tbsp peanuts, chopped
- 2 Tbsp chopped fresh cilantro
Instructions
- Whisk together soy sauce, peanut butter, ½ Tbsp oil, and hot sauce in a bowl.
- Cut zucchini into half-moons. Cook zucchini in ½ Tbsp hot oil in a large skillet over medium-high heat 5 to 7 minutes until tender. Remove from skillet.
- Cook shrimp in 1 Tbsp hot oil in same skillet 2 to 3 minutes or until shrimp turn pink. Add zucchini and soy sauce mixture to skillet; cook just until heated.
- Sprinkle with nuts and cilantro. Serve over Herbed Cauli-Rice recipe.
Side Dish Ingredients
- ½ (12-oz) pkg frozen riced cauliflower
- 1 Tbsp butter
- ½ tsp dried crushed rosemary
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in butter, rosemary, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
379
|
78
|
457
|
| Fat (g) | 24 | 6 | 30 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 7 | 3 | 10 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 820 | 505 | 1325 |
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