SERVES 6 / PREP: 15 MINUTES / COOK: 15 MINUTES / TOTAL: 30 MINUTES
Keeping your carb intake low post-op is key, so that means no pasta. But noodle bowls are all the rage, and this recipe lets you enjoy the taste without the high-starch ramen noodles. Try this version made with zoodles (zucchini noodles) and shrimp. It’s packed with protein, vegetables, and lots of flavorful spices. Not to mention shrimp is one of the lowest-calorie protein sources you can find.
1 pound zucchini (about 3 medium zucchini)
2 teaspoons extra-virgin olive oil
¼ cup water
2 tablespoons catsup (choose a version without high-fructose corn syrup)
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon red pepper flakes
¼ teaspoon ground ginger
2 teaspoons sesame oil
4 teaspoons minced garlic
12 ounces raw shrimp (31 to 35 count)
¼ cup sliced scallions
1 tablespoon sesame seeds
1 cup shredded or matchstick-cut carrots
1 To make the zoodles, cut off the ends of the zucchini, and then use a mandolin, spiralizer, or the side of a box grater to cut the zucchini into long, thin strips.
2 In a medium skillet over medium heat, heat the olive oil. Add the zucchini strips, and sauté for 5 minutes, or until tender. Transfer to a bowl and set aside.
3 In a small bowl, make the sauce by whisking together the water, catsup, soy sauce, cornstarch, honey, red pepper flakes, and ginger.
4 Place the same skillet used to cook the zucchini noodles over medium heat, and add the sesame oil. Add the garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the shrimp, and sauté for about 1 minute. Add the scallions and sesame seeds, and sauté for about 3 minutes more, or until the shrimp turn pink.
5 Pour the sauce into the skillet, and continue cooking until the sauce thickens and begins to simmer, about 3 minutes.
6 Remove the skillet from the heat, and stir in the carrots.
7 Serve the shrimp and sauce over the zoodles.
Ingredient tip: Buy precooked, tail-off shrimp to save time.
Per Serving (1 cup): Calories: 121 Total fat: 5g Sodium: 572mg Total carbs: 9g Sugar: 4g Fiber: 2g Protein: 10g
Post-Op Servings
1 cup