Categories: Dinner, Pasta, Zoodles

Ingredients

• 3-4 zucchini spiralized
• 1 lb. medium shrimp peeled and deveined
• 1 teaspoon oil
• 1/2 cup water divided
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey or sugar of choice
• 1 clove garlic minced
• 1 teaspoon optional
• 1/2 teaspoon ground ginger
• 1 tablespoon
• 1 cup blanched broccoli florets

Directions

1. Heat a large skillet over medium high heat. Add oil and shrimp and cook for 2-3 minutes per side or until pink. Remove shrimp from pan and add 1/4 cup water, soy sauce, honey, garlic, sesame oil, and ginger and whisk to combine. Bring mixture to a boil.

2. In a small bowl whisk together cornstarch and remaining 1/4 cup water. Slowly whisk in the cornstarch mixture into the saucepan and simmer for 3-4 minutes or until thick.

3. Return shrimp to pan along with 1 cup of blanched broccoli and coat evenly with sauce. Remove from shrimp and broccoli from the pan and toss in the zucchini noodles just until coated with the sauce, if the zoodles are too much, add to the pan in batches.

4. Divide zoodles into 4 or more meal-prep containers. Top each container with shrimp and broccoli. Cover and refrigerate for up to 4 days. To heat, microwave for 1-2 minutes or until steaming.

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