Thai Pesto Zucchini Noodles with Shrimp Meatballs

Seafood | February 7, 2017 | By

This Thai Pesto Zucchini Noodles with Shrimp Meatballs dish is a delicious and healthy meal that will have you licking your plate!  I used to make veggie noodles the hard way, using the small, manual veggie gizmo that made your hand cramp up! No more of that! Now I use this awesome crank spiralizer that is a cinch to use!  It has inspired so many dishes in my kitchen, like this one!  I’ve used this for beets, carrots, cucumbers, you name it! The shrimp meatballs are from an appetizer dish on my blog that I repurposed for this dish.  But you can top the zucchini noodles with your own meatballs. Get creative, get inspired in your kitchen!

Spiralizing zucchini has never been easier with this awesome gizmo!

This delish pesto sauce can be used for so many dishes, tossed or topped!

Spicy shrimp meatballs top off this healthy, easy noodle dish!

Thai Pesto Zucchini Noodles with Shrimp Meatballs
 
Author:
Serves: 4
Ingredients
  • 2 large zucchinis
  • 1 cup fresh Thai (or regular) basil
  • 1 cup fresh cilantro
  • 1 cup fresh mint
  • 2 cloves garlic
  • ¼ cup walnuts
  • 1 teaspoon fish sauce
  • 2 tablespoons green curry paste
  • Juice from 1 lime
  • ¼ cup extra virgin olive oil
  • 1 tablespoon canola oil
  • For the shrimp meatballs:
  • 1 ½ pounds shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 3 Thai chili peppers, seeded and chopped
  • Juice of one lime
  • 2 egg whites
  • ½ cup Panko bread crumbs
  • 2 green onions, chopped (green parts only)
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Cooking spray
Instructions
  1. Cut off the ends of the zucchinis and make zucchini noodles in a vegetable spiralizer. Pat the zucchini noodles dry and set aside in a large bowl.
  2. To make the pesto:
  3. In a food processor, pulse the basil, cilantro, mint, garlic, walnuts, fish sauce, green curry paste, and lime juice. Slowly drizzle in the olive oil and pulse until smooth. Taste for seasoning.
  4. Heat one tablespoon of oil in a wok or large frying pan over medium heat. Quickly toss the zucchini noodles into the oil, cooking briefly until al dente. Coat the zucchini with several tablespoons of the pesto sauce (to your liking), remove from wok or pan as soon as zucchini is fully coated. Place the noodles in a bowl topped with several of the shrimp balls and serve immediately.
  5. To make the shrimp meatballs:
  6. Preheat oven to 350 degrees. Place shrimp in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
  7. In a small skillet, heat oil over medium heat and sauté garlic, shallots, and peppers until translucent, about 3 minutes. Transfer veggies to a bowl to cool.
  8. Meanwhile, add to the shrimp the egg whites, bread crumbs, green onion, cilantro, salt, chili peppers, and lime juice. When veggies have cooled, add to the mixture and combine all ingredients well.
  9. Spray a large baking sheet with cooking spray. Working in batches, form 1-inch balls with the shrimp mixture and place in rows on the baking sheet, about 1 inch apart. Spray tops of the shrimp balls with cooking spray before putting in the oven. Bake for 15-17 minutes. Set oven to broil and brown the tops of the shrimp balls, about 2 minutes.

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Seared Chili Scallops with Baby Bok Choy

Main, Seafood | January 31, 2017 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

This sweet, tender Seared Chili Scallops recipe is a dish I could eat once a week!  Honestly, it’s incredibly easy and so impressive when plated!  Scallops are quick-cooking, tender, and mild, and go well over just about any vegetable or grain. We plopped them on top of quickly wilted baby bok choy.  The colors are just beautiful from the fresh basil and mint, and the pop of color and heat from the Thai chili peppers.  Did I mention how low-fat this recipe is?  No guilt!  Just some Asian persuasion from our end!

Quickly wilted baby bok choy is deliciously paired with the seared scallops!

Sweet and succulent fresh sea scallops are the star of this dish!

Seared Chili Scallops with Baby Bok Choy
 
Author:
Serves: 4
Ingredients
  • 4 tablespoons canola oil (divided)
  • 2 garlic cloves, minced
  • 2 Thai red chili peppers, seeded and finely chopped (or ½ teaspoon red pepper flakes)
  • Zest and juice from one lemon
  • 1 teaspoon honey or agave nectar
  • 1 teaspoon orange zest
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh mint, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 20 large sea scallops
  • 1 pound fresh baby bok choy, ends trimmed
Instructions
  1. In a medium glass bowl, whisk together 1 tablespoon canola oil, garlic, chili pepper, lemon juice and zest, orange zest, basil, mint, salt and pepper. Add the cleaned scallops to the bowl and let marinate for 15 minutes at room temperature. Remove the scallops and pat dry, reserving the marinade.
  2. Heat a heavy skillet over high heat. Add the other tablespoon to the pan. Sear the scallops until just done, about 2 minutes on each side. Remove from the pan and keep warm.
  3. Place the reserved marinade in a small sauce pan. Bring to a boil and lower to a simmer, keeping marinade warm.
  4. Heat the same heavy skillet over medium high heat, with 2 tablespoons canola oil. Quickly wilt the baby bok choy in the skillet, adding salt and pepper to taste (optional). To plate, place several leaves of bok choy at the bottom of a dish. Top bok choy with the scallops and marinade. Sprinkle more basil and mint to garnish if desired. Serve immediately.

Mini Thai Crab Cakes with Spicy Aioli

Seafood, Starters | November 15, 2016 | By

Get ready for Thanksgiving! These Mini Thai Crab Cakes will make you do a happy dance!  They are so full of flavor and very little filler, so no worries about putting on the pounds!  I used lump white crab meat which is much tastier than just the regular crab meat. Made the mistake of buying the other kind, so I threw it into the freezer to use in a soup at a later date!  Frying these babies uses very little oil so they’re not that greasy.  You can serve these minis with a side of spicy aioli sauce as an appetizer before your holiday meal.  Make sure to put aside a few for lunch the next day!  I threw the leftover cakes on top of a salad and they were yum!  “Happy Happy Joy Joy!” 

Mini Thai Crab Cakes with Spicy Aioli
 
Author:
Serves: 4
Ingredients
  • 1 (8 oz.) jar white lump crab meat (picked over for shells)
  • ½ yellow bell pepper, seeded and finely chopped
  • 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
  • 3 green onions, sliced
  • Zest from 1 lime
  • ¼ teaspoon Kosher salt
  • 2 tablespoons fresh cilantro, chopped
  • 1 egg, beaten
  • ½ cup Panko bread crumbs
  • 2 tablespoons canola oil
  • Spicy Aioli:
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
Instructions
  1. In a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime zest, salt, and cilantro. Mix in the egg and Panko bread crumbs until thoroughly combined. Form small 2-inch rounds with the mixture and set them on trays until ready to cook.
  2. Heat the oil in a heavy skillet on high heat. When oil is lightly smoking drop the cakes into the pan and brown on both sides, about 4 minutes. Place on paper towels to drain oil. Keep warm until ready to serve. Serve cakes on a platter with spicy aioli dipping sauce.
  3. To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek. Set aside.
Notes
Sambal oelek can found at your local grocery store, on Amazon.com, or at specialty Asian markets.

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