Ingredients
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1 tablespoon lime juice
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1 tablespoon reduced-sodium soy sauce
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1 teaspoon grated fresh ginger
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1 small clove garlic, grated
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Pinch of crushed red pepper, plus more for garnish
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3 tablespoons extra-virgin olive oil
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1 pound cooked large shrimp (31-40 count)
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2 medium zucchini (1½ pounds total)
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¼ cup chopped unsalted peanuts
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¼ cup chopped fresh mint
Directions
- Whisk 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 teaspoon grated ginger, the grated garlic and a pinch of crushed red pepper together in a large bowl. Slowly whisk in 3 tablespoons olive oil until well combined. Transfer 1 tablespoon of the dressing to a medium bowl. Add shrimp to the medium bowl; toss to coat. Set aside for 10 minutes.
- Meanwhile, use a vegetable peeler to cut 2 zucchini into long ribbons, leaving behind any large seeds. Add the zucchini ribbons to the large bowl with the remaining dressing; toss to coat. Divide the mixture among 4 bowls; top with the marinated shrimp, ¼ cup peanuts and ¼ cup mint. Spoon on any leftover dressing from the bottom of the bowl. Garnish with more crushed red pepper, if desired.
