I love to eat healthy, but often get bored of the same few go-to dinner dishes I always cook. And with a baby always needing me the second I get hungry myself, making quick and easy recipes are a top priority.
That’s when I decided to take out my Spiralizer again, this time switching up the zoodles for some sweet potato noodles. And the end result is seriously one of favorite things I have ever whipped up in the kitchen.
This dish combines everything this foodie loves: sweet potatoes, seafood, veggies and delicious Thai-inspired peanut flavors. It is healthy, simple to make, and the entire prep to mouth process takes about 30 minutes or less.
Here’s what you need:
- Sweet Potatoes (2-4 medium-sized depending on how many portions)
- Baby bella mushrooms
- Thai Kitchen peanut satay sauce
Sweet Potato Noodle & This Peanut Shrimp Recipe
Peel the skin off sweet potatoes and cut in half. Place each half on Spiralizer to make into noodles. Repeat until you have desired amount. I used 4 potatoes to make about 3-4 servings. It seems like a lot when making them into noodles and when cooking, but I like to have extras for leftovers.
1. Bring a pot of water to boil and add in broccoli. Let that cook until soft, and put aside.
2. Sauté mushrooms in 1 tbsp. of oil until brown, and put aside.
3. In a large skillet, add 2 tbsp. of oil and let that heat up. Then add in all the sweet potato noodles, adding in more oil if need be. The trick to not having the noodles break apart when cooked soft is to make sure to use a nonstick pan and that there is enough oil. Don’t drench then either, just enough so you know it’s cooking well.
The noodles take about 7-10 minutes to cook. Cook them until soft, meaning a larger batch will take a few extra minutes.
4. When the noodles are almost ready, take already peeled shrimp and sauté in skillet with 1 tbsp. of oil. Sprinkle in a dash of salt and pepper and cook shrimp 2-3 minutes per side until pink.
5. In the sweet potato noodle skillet, add in mushrooms, broccoli and shrimp and mix.
6. Portion into bowls and add Thai peanut satay sauce to taste. I mixed 1 tbsp throughout the dish then used another as a dollop on top.
The only thing I must say this recipe is missing is some actual peanuts, and have come across similar ones that add almonds, which I suggest trying.
Do you plan on trying this recipe? Tell me how it comes out in the comments!