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This ginger-soy zucchini noodle bowl is one of my go-to summer meals when I want something cool fast and full of bright flavor. The crisp zucchini ribbons soak up the citrusy soy dressing while tender shrimp bring in lean protein for a deeply satisfying but light bite.
I started making this on hot nights when turning on the oven felt impossible. It became an instant favorite because I could prep it in less than half an hour and still feel like I made something special.
Ingredients
- Fresh lime juice: adds brightness choose juicy limes and roll them first to release juice
- Reduced sodium soy sauce: balances saltiness without overpowering look for low sodium options to keep it clean
- Fresh ginger: gives sharp floral heat grate just before using for best punch
- Garlic: boosts depth a small clove is enough to keep it balanced
- Crushed red pepper: gives warmth add more for extra kick
- Extra virgin olive oil: brings body and smoothness choose cold pressed for best flavor
- Cooked shrimp: makes it speedy go for large firm ones that are deveined and peeled
- Zucchini: sliced into ribbons creates a noodle like texture use firm ones without blemishes
- Unsalted peanuts: give crunch chop coarsely for better texture
- Fresh mint: cools and brightens tear instead of chop to keep oils intact
Step-by-Step Instructions
- Make the Dressing:
- Whisk lime juice soy sauce grated ginger garlic and crushed red pepper in a large bowl until aromatic and smooth then drizzle in olive oil while whisking to create a glossy emulsion
- Marinate the Shrimp:
- Transfer one spoon of dressing to a smaller bowl and toss with shrimp let it sit for ten minutes so the flavors infuse
- Prepare the Zucchini Noodles:
- Use a vegetable peeler to slice zucchini into thin wide ribbons stopping at the core to avoid large seeds
- Assemble the Bowls:
- Toss zucchini ribbons with remaining dressing in the large bowl then divide between serving bowls
- Top and Garnish:
- Add marinated shrimp chopped peanuts and mint leaves spoon over extra dressing from the bottom of the bowl and sprinkle with more crushed red pepper if desired
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What I love most is how the mint lifts everything with its cooling scent I remember serving this on a warm evening with friends in the backyard and it disappeared faster than any grilled dish
Storage Tips
Store leftovers in an airtight container in the fridge for up to one day but keep the shrimp and zucchini separate if possible to avoid sogginess. Recombine just before eating and refresh with a squeeze of lime for brightness.
Ingredient Substitutions
If you do not have fresh mint try fresh basil for a sweeter herbal twist. For a peanut free version use toasted sunflower seeds or chopped cashews to preserve the crunch without the allergen.
Serving Suggestions
This dish is lovely on its own but also works great as part of a chilled buffet with cold soba salad or summer rolls. I often pair it with sparkling water infused with cucumber and lime to stay on theme.
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Cultural Context
This dish blends Southeast Asian flavors like soy lime ginger and chili commonly found in Vietnamese and Thai cuisine. While the zucchini noodle base is modern the dressing draws from classic dipping sauces of the region.
Frequently Asked Questions About Recipes
- → Can I use raw shrimp instead of pre-cooked?
Yes, but you’ll need to cook the shrimp first. Sauté or boil them until pink and opaque before adding to the dish.
- → What’s the best way to cut zucchini into ribbons?
Use a vegetable peeler to slice thin ribbons lengthwise, avoiding the seeded core for the best texture.
- → Can I make this dish ahead of time?
You can prep the dressing and zucchini in advance, but combine everything just before serving to maintain freshness.
- → What can I substitute for peanuts?
Chopped cashews or sunflower seeds make good nut-free alternatives that still add crunch.
- → Is this dish suitable for a low-carb diet?
Yes, it’s naturally low in carbohydrates thanks to the zucchini base and high protein from the shrimp.
- → Does it work without shrimp?
Absolutely. For a vegetarian version, try using edamame, tofu, or tempeh in place of shrimp.