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
16ozgreen zucchini capellini
16ozlarge cooked shrimp
8ozcanned whole corn kernels
4ozbaby kale
2tbsproasted cashews
2scallions, sliced
1tbspblack and white sesame seeds
8ozWholesome Pantry sesame ginger dressing
1fresh 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.
