Thai Shrimp Zoodles with Mango Salsa (Whole 30)

This Thai shrimp zoodle bowl with almond sauce is light yet filling, refreshing and full of flavor. Perfect for spring and summer! 

Servings 2 bowls

Ingredients: Thai Almond Sauce

• 1/3 cup creamy almond butter
• 1 tsp. sesame oil
• 1/2 cup full-fat coconut milk
• 1 Tbsp. fresh lime juice juice of about 1 lime
• 2 Tbsp. coconut aminos
• 1 tsp. dried ground ginger
• 2 garlic cloves smashed and peeled
• 1/4 teaspoon cayenne pepper or crushed red pepper flakes

Ingredients: Whole30 Zoodle Bowls

• About 15 Shrimp
• Red Bell Pepper, sliced
• Sea salt and freshly ground black pepper
• 3 small zucchinis, spiralized
• Roasted, salted almonds

Directions

1. To make your Thai Sauce: Combine all Thai Sauce ingredients in a food processor or blender. Process until very smooth, transfer the remainder to a jar and chill while you make the rest of the dish.
2. Spiralize your zucchinis and cook them in a large sauce pan for about 5 minutes. Pour the Thai Sauce over the zoodles and then continue to cook for another 5-7 minutes until the zoodles are slightly soft.
3. While the zoodles are cooking, cook the shrimp in a separate pan until pink. Add the shrimp and red bell peppers to the zoodles and mix.
4. Assemble your zoodle bowls: place half of spiralized zucchini in an individual serving bowl. Top with mango salsa and chopped roasted almonds.

Ingredients: Mango Salsa

• 1 large mango peeled, pitted, and diced
• 1/2 teaspoon chili powder
• juice of 1/2 lime
• 1/4 tsp. salt
• 1 tablespoons fresh cilantro chopped

Directions

• Dice the mango and then mix it in a bowl with the other ingredients.