AuthorMike EgrieCategoryDifficultyIntermediate
Thai My Zoddle
Yields4 Servings
Prep Time45 mins
 16 oz green zucchini capellini
 16 oz large cooked shrimp
 8 oz canned whole corn kernels
 4 oz baby kale
 2 tbsp roasted cashews
 2 scallions, sliced
 1 tbsp black and white sesame seeds
 8 oz Wholesome Pantry sesame ginger dressing
 1 fresh cilantro (chopped)
 zest and juice of 1 lime
1

Place shrimp in a colander and defrost under cold running water.

2

Drain corn and set aside.

3

Slice scallions and set aside.

4

Once shrimp is defrosted, remove tails from and place in a stainless steel bowl.

5

To the shrimp add the sesame dressing, corn, green zucchini capellini noodles, baby kale, lime zest and juice, cilantro, ½ the scallions, ½ the cashews and the sesame seeds.

6

Toss evenly, place in a serving bowl and top with remaining cashews and scallions.

Nutrition Benefits:
Zucchini are fat free, saturated fat free, sodium free, cholesterol free, low-calorie, and high in vitamin C.

How to Cook:
Spiralized zucchini doesn’t always have to be cooked. Raw noodles are crunchy, so simply pour a warmed sauce on top and the noodles will slightly heat and soften. You can also sauté the noodles for a few minutes with some olive oil and top with your favorite dressing or sauce!

How to Store:
Store zucchini in a plastic bag or container in the refrigerator for 4 to 5 days.  Do not wash it until you are ready to use it.  Cooked zucchini can be stored in the refrigerator as well, but should be used within 2 days.

Ingredients

 16 oz green zucchini capellini
 16 oz large cooked shrimp
 8 oz canned whole corn kernels
 4 oz baby kale
 2 tbsp roasted cashews
 2 scallions, sliced
 1 tbsp black and white sesame seeds
 8 oz Wholesome Pantry sesame ginger dressing
 1 fresh cilantro (chopped)
 zest and juice of 1 lime

Directions

1

Place shrimp in a colander and defrost under cold running water.

2

Drain corn and set aside.

3

Slice scallions and set aside.

4

Once shrimp is defrosted, remove tails from and place in a stainless steel bowl.

5

To the shrimp add the sesame dressing, corn, green zucchini capellini noodles, baby kale, lime zest and juice, cilantro, ½ the scallions, ½ the cashews and the sesame seeds.

6

Toss evenly, place in a serving bowl and top with remaining cashews and scallions.

Thai My Zoddle
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