These gluten free zucchini noodles are the perfect low carb meal and packed with flavourful seasonings.
If you’ve been following my blog for a while now, you’re probably well versed on my love affair with my spiralizer kitchen tool. Spiralizers allow you to make delicious low carb, gluten free zucchini noodles out of fibre-rich vegetables, which of course means a little extra wiggle room for weeknight dessert.
But if you’re going to cut down on carbs and fat, you’ve got to step it up on flavour because otherwise you’ll definitely feel deprived. I don’t know about you but I’m just not cool with deprivation. No sir! Mealtime is my favourite time, so I just can’t accept having to sit down to disappointing low-cal “diet” meal. Don’t worry folks, this recipe is anything but disappointing.
How to Make Zucchini Noodles that ROCK
To guide me on my quest to flavourtown on these zucchini noodles, I’ve recently fallen in love with my new go-to spice mix, Simply Asia Sweet Ginger Garlic Seasoning.
With the flavours of garlic, ginger, black sesame seeds, toasted coconut and soy sauce, I’ve been throwing it on meat, fish, poultry and veggies while cutting down on fat. And it’s definitely not just for Asian recipes- I recently used it to make chicken nuggets that really rocked.
In addition to my zucchini noodles here, I used a variety of fresh ingredients like Napa cabbage, mango, and bell peppers. But you can throw in any of your favourite fruits or veggies.
Stir-fry recipes are always a great way to use up any odds and ends in your kitchen, so do not throw away those lone vegetables in the crisper! They are perfect for throwing into low carb zucchini noodles.
I also wanted to play up the coconut aroma in the Simply Asia Sweet Ginger Garlic Seasoning so I added some toasted shavings of coconut on top. Crushed cashews or peanuts would be amazing crunchy garnishes as well to these zucchini noodles.
The result is are zucchini noodles that are incredibly low in carbs and fat but is packed with antioxidants, fibre, protein and flavour – ideal for balancing out the holiday season ahead.
What’s your favourite noodle dish you’d like to see lightened up with spiralized noodles? Don’t you love zucchini noodles? Leave me a comment below and I’ll try to give them a spiralized spin!
Gluten Free Zucchini Noodles with Low Carb Shrimp, Coconut & Ginger!
- 2 tsp extra virgin olive oil
- 1 red bell pepper sliced julienne
- 1 lb shrimp shelled and deveined
- 1 Tbsp Simply Asia Sweet Ginger Garlic Seasoning
- Pinch each of salt and pepper
- 3 zucchini
- 1 tsp extra virgin olive oil
- 2 scallions finely chopped, plus more for garnish
- 1 clove garlic finely grated
- 1 Tbsp fresh ginger finely grated
- 2 tsp Simply Asia Sweet Ginger Garlic Seasoning
- 1 Tbsp plus 1 tsp coconut sugar
- 400 ml can Thai Kitchen Lite Coconut Milk
- 2 tsp cornstarch
- 1 tsp Thai Kitchen fish sauce
- Juice of 1 lime
- 3 cups Napa cabbage shredded
- 1/2 cup frozen edamame
- 1 mango sliced julienne
- Coconut shavings toasted, for garnish
- Cilantro for garnish
- Heat the oil in a large nonstick skillet over medium high heat. Add the bell pepper and stir fry until slightly softened, about 2 minutes. Transfer the peppers to a dish and set aside.
- Return the pan to high heat. Add in the shrimp, and sprinkle with the Simply Asia Sweet Ginger Garlic Seasoning and a pinch each of salt and pepper. Cook on each side until pink and opaque, about 2 minutes per side. Transfer the shrimp to a plate and set aside.
- Using a spiralizer, process the zucchini into thin strands. Cut some of the large pieces in half with kitchen scissors and set aside.
- Return the large pan to medium heat and add in the oil. Add the scallions, garlic, ginger, Simply Asia Sweet Ginger Garlic Seasoning and cook for one minute, until fragrant. Then add in the coconut sugar and stir until it melts and begins to lightly caramelize, about 2 minutes.
- Mix a few tablespoons of the coconut milk with the cornstarch until the lumps disappear, then add in rest of the coconut milk, fish sauce, lime juice, and the cornstarch slurry to the pan. Heat on high until it begins to boil, then reduce the heat to medium and simmer for 5-6 minutes until thickened slightly.
- Next, add in the zucchini, cabbage, edamame and toss to coat in the sauce.
- Finish by adding the cooked bell pepper, shrimp and the fresh mango to the stir-fry and stirring to warm through.
- Using tongs, plate the noodles, vegetable and shrimp onto four plates, shaking off any excess moisture. Once the mixture has been removed from the pan, bring any residual liquid back up to a boil for a few minutes over high heat until the sauce is thick and syrupy.
- Drizzle with thickened sauce over the stir-fry, then top the plates with the additional sliced scallions, coconut shavings and cilantro, if desired. Enjoy hot.
Disclaimer: This recipe was developed in paid partnership with Simply Asia, however, as always, all opinions are genuine.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.