Oriental Sesame Shrimp and Zucchini Noodles

Allergies: Shellfish & Crustacean, Soya1 Servings


  • 2 cups zucchini noodles
  • 1/4 cup reduced sodium soy sauce
  • 2 tbsp Ideal Protein Oriental Sesame Sauce
  • 2 tsp grapeseed oil
  • 8 oz jumbo shrimp


  1. Spiralize zucchini using the fattest noodle blade to create zoodles, then add to a colander. Set atop a bowl.
  2. Lightly salt then toss with your fingers to coat and place in the refrigerator for 30 minutes to an hour to drain the excess liquid.
  3. Remove zoodles from refrigerator then pat dry with kitchen or paper towels.
  4. Meanwhile, add IP Oriental Sesame Sauce, soy sauce and grapeseed oil to a large bowl then whisk to combine.
  5. Heat a large 12” skillet over medium heat. Add the shrimp then sauté for 2 minutes on the first side, and flip.
  6. Add the sauce to the shrimp. Turn heat up to medium-high then add zoodles and sauté for one minute.
  7. Remove everything from the pan and serve while warm!
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