Ingredients
Vietnamese-Inspired Shrimp Zoodle Bowl With Spiced Vinaigrette
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon canola oil
- 4 cloves minced garlic
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 4 zucchini, spiralized
- 2 cups green curly lettuce, shredded
- 1 cup carrots, cut into matchsticks
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
- Lime wedges
- Red jalapeño, sliced
Dressing
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes
Steps
Vietnamese-Inspired Shrimp Zoodle Bowl With Spiced Vinaigrette
- Heat oven to 400 degrees. Line sheet tray with parchment.
- On a rimmed sheet tray, toss the shrimp, oil, garlic, red pepper flakes and salt together. Roast for 8 minutes, until cooked through.
- Divide zucchini among 4 serving bowls. Top each bowl with shredded lettuce, carrots, cilantro, mint, lime, jalapeño and roasted garlic shrimp.
Dressing
- Add dressing ingredients to a large bowl and whisk together.
- Toss in zucchini to coat.