Shrimp with Zucchini Noodles and Asparagus in Chili Sauce

Ingredients

• Zucchini1 count (200 g)
• Olive Oil1 tablespoon (10 ml)
• Garlic1/2 clove (2 g)
• Red Chili Pepper1/3 count (15 g)
• Shrimp7 medium (140 g)
• Asparagus1/2 cup (70 g)
• Scallion1 tablespoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need a vegetable spiralizer.

2. 2

   Step 2

   Chop the garlic, the scallion, cut the red chili pepper into slices, remove the hard part of the asparagus and set aside.

3. 3

   Step 3

   Separately, remove the shell from the shrimp and the black line at the tail and wash. Spin the zucchini through the spiralizer and set aside.

4. 4

   Step 4

   Place a pot filled with water over high heat until boiling.

5. 5

   Step 5

   Once boiling, add the asparagus and boil for 3 minutes. Stop cooking with cold water, drain and set aside.

6. 6

   Step 6

   Heat half of the oil in a pan and brown the garlic over medium heat for one minute.

7. 7

   Step 7

   Add the shrimp, season with salt and pepper and brown on both sides for approximately 2 minutes per side.

8. 8

   Step 8

   Turn off and add the chili pepper, mix.

9. 9

   Step 9

   Serve the zucchini on a plate, pour the remaining oil and mix. Serve with the shrimp and asparagus. Sprinkle with scallions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp with Zucchini Noodles and Asparagus in Chili Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.