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Have you tried a vegetable spiralizer? If not, you are missing out in the kitchen my friend! I LOVE my spiralizer. Right now it is probably my favorite kitchen gadget. Back in the summer when we were overloaded with zucchini from our garden I purchased this Premium Vegetable Spiralizer from Amazon in order to make zucchini pasta. If you are eating low-carb, Paleo, gluten free, Weight Watchers, or any other meal plan, you can easily use vegetables as a low-carb alternative to pasta.
There are several different spiralizers available. In addition to the one that I have this Tri-Blade Vegetable Spiral Slicer is available on Amazon. I am thinking I will be purchasing this one soon. It looks like it may be a little easier to use than the one that I have.
Last week I found a great deal on zucchini at Aldi’s so tonight I used that zucchini and my nifty little spiralizer to make Shrimp and Zucchini Lo Mein. This recipe is so versatile you can add any vegetable that you want as well as any protein. I happened to have mushrooms, onions, and baby corn on hand so I used those ingredients with the zucchini and shrimp to make a zucchini pasta lo mein dish that was so yummy.
3 Medium Zucchini
1 Medium Onion, diced
1 package mushrooms, sliced
Any other vegetables that you wish to use.
1 lb shrimp, peeled and deveined
2 Tablespoons oil (vegetable, olive oil, or coconut)
1/4 Cup Soy Sauce
1/4 Cup Rice Wine Vinegar
6 cloves garlic
Salt to taste
1. Use vegetable spiralizer to make zucchini pasta.
2. Heat oil in skillet over medium heat. Add garlic, onion, mushrooms, and other vegetables that will take the longest to cook.
3. Saute vegetables until tender.
4. Add shrimp to skillet.
5. Add soy sauce and vinegar. Saute until shrimp is translucent (about 2 minutes).
6. Add in zucchini pasta and toss to coat with the sauce.
7. Season to taste.
This recipe could easily be changed to incorporate chicken, steak, or even without a protein as a vegetarian dish.
Do you use a vegetable spiralizer to substitute vegetables for pasta?
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