Summer break has officially started! I kicked it off by whipping a delicious, healthy meal using my sprializer.
I use A LOT of the recipes from Insprialized.com, but this one is from another amazing resource, Skinnytaste.com. You can find the original recipe, here. I made some changes to the original recipe to appeal to our taste buds a bit better, but it is finger-lickin’ good either way! Enjoy!
Shrimp Summer Bowl w/ Hoisin Peanut Sauce
Gather the following ingredients:
For the sauce:
- 2 tbsp creamy peanut butter
- 2 teaspoons reduced-sodium soy sauce
- 1 tablespoons hoisin sauce
- 1 teaspoons sriracha
- 1/2 teaspoon grated ginger
- 4 tablespoons warm water, to thin
For the bowls:
- 24 jumbo peeled and cooked shrimp (I used a frozen package & thawed out during the day)
- 2 large English cucumbers
- 1 thick carrot (I used 8 oz)
- 1/2 cup chopped red onion
- 2 tbsp minced garlic
- 2 tbsp olive oil
Method:
1.Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
2. Spiralize the cucumbers and carrots, then cut into 6-inch lengths.
3. Divide the wanted amount of cucumber and carrot into serving bowls & top with chopped onion, (desired amount), and set aside.
4. Heat olive oil in skillet on medium heat & add garlic. Cook for five minutes on own and then add shrimp. Cook shrimp for 5 – 7 minutes.
5. Top serving bowls with shrimp & sauce (as much as desired).
ENJOY!
