Low-Calorie Asian Shrimp Zucchini Pasta

May 5, 2023

I recently posted a recipe for Asian Chicken Thighs and loved the flavor so much I also adapted it for this Asian Shrimp Zucchini Pasta dinner!

I use frozen, cooked shrimp to keep my life simple. I love recipe that are so simple I could even recreate them in my head later! The sauce recipe using light Asian dressing, powdered peanut butter and soy sauce was easy enough for me to remember to toss into another recipe like this one.

Zucchini Noodles (Zoodles)

I’m a huge fan of zucchini noodles and have been for may years now. It has probably been 5 years since I sold Pampered Chef tools on the side for fun and purchased a “serrated peeler” for myself. That $12 tool has seen more use in my kitchen than nearly anything else!

Asian Shrimp Zucchini Pasta

Recipe by: Steph Wagner (Bariatric Food Coach)
Servings: 4
Prep Time: 10 mins; Cook Time: 20 mins; Total Time: 30 mins

Ingredients

  • 1/3 cup light Asian salad dressing
  • 2 tbsp powdered peanut butter Ex: PB2 or PBFit
  • 2 tbsp light soy sauce
  • 1 tsp dried minced garlic
  • 1 lb medium shrimp, precooked, tails removed
  • 2 medium zucchini shredded into noodles
  • 1 cup cucumber seeded, peeled and diced
  • 8 baby carrots shredded
  • 1/4 cup peanuts chopped

Directions

  1. In a small bowl whisk together salad dressing, powdered peanut butter and soy sauce. Shred zucchini into noodles using a serrated peeler or spiralizer.
  2. Heat a large skillet on medium high heat sprayed with cooking spray. Add minced garlic and shrimp and cook 2 minutes. Add cucumber and carrots. Heat another minute.
  3. Add zucchini noodles and stir to combine. Heat 3 minutes. Pour salad dressing mixture over top and fold in until evenly coated. Heat 1-2 minutes more and serve with chopped peanuts over top.

Nutritional Info

Calories 162; Carbohydrates 14 grams; Fat 4 grams; Protein 32 grams

Asian Shrimp Zucchini Pasta

Check out more from Steph of Bariatric Food Coach on ObesityHelp!

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ABOUT THE AUTHOR

Steph Wagner MS, RDN has worked as a dietitian and food coach to bariatric patients since 2009. She is the co-founder Bariatricfoodcoach.com with her husband Kevin, a web developer. Together they've built an extensive, user-friendly website and community for post-op patients. Steph also has a published cookbook “Best Fork Forward: Everyday Dinners After Weight-Loss Surgery.” Read more articles by Steph!
Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.