One-Pot Shrimp and Crab Thai-Style Zoodles

INGREDIENTS

• ¼ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon molasses
• 3 tablespoons neutral oil, such as safflower oil
• 4 cloves garlic, minced
• 2 tablespoons minced ginger
• 8 scallions, thinly sliced reserving the dark green parts for garnish
• 1 6-ounce can lump crab meat, drained and rinsed
• ½ cup Thai basil, roughly chopped, plus additional for garnish
• 1 red bell pepper, cut into strips
• 1 15-ounce can baby corn, drained and rinsed
• 1 14-ounce can mung bean sprouts, drained and rinsed
• 3 medium zucchini, spiralized
• 1 4-ounce can medium shrimp, drained and rinsed
• Lime wedges, for serving
• Chopped peanuts, for serving (optional)

PREPARATION

Combine soy sauce, rice vinegar and molasses in a small measuring cup. Set aside.

Heat oil in a wok or large sauté pan over high until shimmering. Add the garlic, ginger, and scallions and cook, stirring constantly, until translucent, about 1 minute. Add the crab and continue cooking without stirring, until just beginning to brown, about 2 minutes. Add the soy sauce mixture, basil, bell pepper and baby corn and cook until fragrant, 1 minute longer. Remove from heat and cool slightly. Add the mung bean sprouts, zucchini and shrimp and toss with tongs to combine. Garnish with reserved scallions and basil, and serve with lime wedges and chopped peanuts, if desired.