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Malaysian Shrimp and Zoodles

The sweet and savory flavors in our Malaysian Spice Blend bring vibrant color and taste to shrimp and zucchini noodles, aka "zoodles."

Servings

4

Prep Time

30 min

Cook Time

20 min

Difficulty

Medium


Ingredients

  • 1 tin WBP malaysian spice blend
  • 1/2 of a red onion, thinly sliced
  • 1/2 of a white onion, thinly sliced
  • 3 green onions, chopped
  • 1/2 lb raw shrimp, deveined
  • 1 tbsp brown sugar
  • 1/2 cup extra virgin olive oil
  • 3 medium zucchinis
  • 1 lime, quartered

Featured WBP Products

Malaysian Spice Blend
4.95

Malaysian Shrimp and Zoodles

The sweet and savory flavors in our Malaysian Spice Blend bring vibrant color and taste to shrimp and zucchini noodles, aka "zoodles."
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Instructions

  1. Thoroughly wash shrimp, green onions, and zucchini. Set shrimp and green onions aside.
  2. Pass zucchini through a mandolin, spiralizer, or vegetable peeler to create thin noodle shapes.
  3. Bring a medium pot of heavily salted water to boil on the stove. Place a bowl of ice water on the counter next to the stove.
  4. Blanch zoodles by boiling them for 20 seconds and immediately dunking them in the ice water after removing them from the pot.
  5. Mix olive oil with the spice blend and brown sugar in a medium bowl. Add shrimp and toss to coat.
  6. Saute onions over medium heat until tender, about 5 minutes.
  7. Add shrimp and sauce and cook until shrimp is pink, about 2 to 3 minutes.
  8. Place shrimp warm over a plate of zoodles and dress with a lime wedge and chopped green onion.

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