It's summer and hot in the Midwest, and I did not want to have anything warm for dinner. I started searching the web for some ideas and changed up an Asian noodle recipe. My husband and I enjoyed every last bite while sitting outside catching some of the evening breeze.
1 1/2- 2 large zucchinis, turned into noodles with a spiralizer*
3 large carrots, peeled, trimmed and turned into noodles with a spiralizer*
16-20 medium sized cooked wild caught shrimp
Juice of 1 lime
1 tablespoon extra virgin olive oil
1 clove garlic
1 bpa free can garbanzo beans, rinsed
1/3 cup chopped fresh cilantro
¼ cup almond butter
2 tablespoons applecider vinegar
2 tablespoons gf soy sauce or bragg's amino
1/2 tablespoon sesame oil
1/2 teaspoon hot pepper flakes - optional (I used a blend I made)
1 clove garlic minced
½ teaspoon salt
Add olive oil to sauté pan on med heat, add 1 clove garlic for 1 min (do not burn!) add shrimp and stir together. Turn off heat and add lime and salt. Put in fridge.
Add garbanzo beans to pan you cooked shrimp in and sauté for 5 min on med heat.
In a large bowl, whisk together ingredients from almond butter through salt. Taste and adjust seasoning to your liking.
Add zucchini and carrot noodles to the bowl and toss well. Taste again and adjust seasoning if needed.
Add garbanzo beans and cilantro
Top with shrimp, chives, and black sesame seeds.
*If you not have a spiralizer, you could try julienne peeling the vegetables.