This post is sponsored by House of Tsang.
Zucchini noodles stir fry with shrimp, sweet peppers, edamame, mushrooms, and spinach in a delicious ready to use peanut sauce. This shrimp zucchini noodles with peanut sauce is delicious and perfect for an Asian inspired weeknight dinner.
We’re well into the fall season, and that means that the holidays are just around the corner.
I don’t know about you, but as we get closer to the end of the year, my schedule gets so busy and hectic. Maybe it’s because work and blogging can be pretty seasonal. But as much as I love staying busy, sometimes it leaves me with little time for anything else. At least, for a little while anyway.
Some days, after coming home from work, I’m so exhausted and the thought of cooking just doesn’t seem to have its usual appeal.
So I like having a dish that’s easy to make with simple ingredients that I can rely on for those nights. That way I can quickly have dinner on the table and relax after.
This Asian inspired shrimp zucchini noodles with peanut sauce is the perfect dish for that.
I’m so obsessed with zucchini noodles. How can I not be? They’re refreshing and easy to make with that crisp texture that I so love.
Jumbo shrimp, colorful sweet peppers, protein loaded edamame, sliced mushrooms, and quick to cook spinach, this dish is a vegetable lover’s dream. While these ingredients are the ones I chose for this zucchini noodle dish, you can definitely customize everything to your own taste. Substitute shrimp with chicken or tofu. Use kale instead of spinach. The possibilities are endless! And that’s what makes cooking and eating what you make so much fun. It never has to be the same.
And no dish is complete without a delicious sauce.
For these zucchini noodles, I chose to use House of Tsang’s Bangkok Peanut Sauce™ for a slightly spicy, creamy, tangy Asian flavor with hints of lemongrass and ginger. You’ll want to keep this sauce in your fridge for your Asian inspired meals and an authentic Asian experience. Since the sauce is ready made, you won’t need to prepare any extra ingredients to make the sauce for your favorite dish.
I love that this flavor packed peanut sauce is so versatile. You can add it to your cooking or use it as a dipping sauce for some of your favorite appetizers. There are so many different uses for it, which makes this sauce worth having on hand at home. And you can find them in the Asian section of your grocery store.
If you love Asian inspired dishes, you can find more recipe inspirations at House of Tsang.
In a medium sized skillet, add about a tablespoon of olive oil and allow it to heat for about a minute.
Once the olive oil has heated, add minced garlic and cook the garlic until they become aromatic and golden brown.
Next, add the mushrooms and sweet peppers. Cook until these become tender.
Add shrimp to the skillet then cook and stir them until they become reddish orange and are no longer gray in color.
Pour the House of Tsang Bangkok Peanut Sauce into the skillet and stir to combine until all the ingredients are coated in the sauce.
Add zucchini noodles, spinach, and edamame to the skillet and cook for about a minute until they are warmed. The zucchini noodles will soften slightly and the spinach will be wilted.
Plate the shrimp zucchini noodles with peanut sauce. Top with chopped peanuts or walnuts. And add sliced chili peppers for extra heat.
Serve this shrimp zucchini noodles with peanut sauce warm.
Enjoy!
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- 1 tablespoon olive oil
- 2-3 cloves of garlic, minced
- 2 cups sliced mushrooms
- 1 ½ cups sliced sweet peppers
- 6 large shrimp, deshelled and deveined
- ½ cup House of Tsang Bangkok Peanut Sauce™
- 2 cups spinach
- ¼ cup edamame, deshelled
- 1 large zucchini, spiralized or julienned
- 1 chili pepper, sliced (optional)
- 1 teaspoon chopped peanuts or walnuts (optional)
- In a medium sized skillet, add about a tablespoon of olive oil and allow it to heat for about a minute.
- Once the olive oil has heated, add minced garlic and cook the garlic until they become aromatic and golden brown.
- Next, add the mushrooms and sweet peppers. Cook until these become tender.
- Add shrimp to the skillet then cook and stir them until they become reddish orange and are no longer gray in color.
- Pour the House of Tsang Bangkok Peanut Sauce into the skillet and stir to combine until all the ingredients are coated in the sauce.
- Add zucchini noodles, spinach, and edamame to the skillet and cook for about a minute until they are warmed. The zucchini noodles will soften slightly and the spinach will be wilted.
- Plate the shrimp zucchini noodles with peanut sauce. Top with chopped peanuts or walnuts. And add sliced chili peppers for extra heat.
- Serve this shrimp zucchini noodles with peanut sauce warm.
Thank you House of Tsang for sponsoring this post! All opinions are my own.
Andrea, I made this tonight with a couple of minor tweaks, including using extra firm tofu chunks instead of shrimp (which I’m unfortunately allergic to). Couldn’t locate that brand of peanut sauce (we’re on the East Coast, so maybe it isn’t sold here), but found a substitute. This was really easy and quick to make, plus very delicious! Thanks again for sharing!
–Donna
I’m so glad that you able to tweak the recipe to your liking! Thanks for trying it. Have a great weekend!
Wow, this looks great! Love the use of zucchini-noodles, it really is such a great way to add up those veggies without compromising on the flavor!
Just made this last night and have to say it’s delicious and very easy to make. I’m vegan, so I put in Vegan shrimp that I found. (Didn’t know they made vegan shrimp, they’re pretty good.) It turned out great. I also used shiitake mushrooms and roasted cashews. Awesome stuff. Thank you for posting this really flavorful, tangy recipe.
I’m so glad you liked it!
Looks like another great using using zucchini noodles. I need to get my machine out and start cookin’. Happy FF!