Name: Zucchini Noodle Stir-Fry with Shrimp and Ginger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Large Shrimp, peeled and deveined; 3 pieces Large Zucchini, spiralized; 2 tbsp Fresh Ginger, minced; 3 cloves Garlic Cloves, minced; 1 medium Red Bell Pepper, thinly sliced; 3 tbsp Low-Sodium Soy Sauce (or Tamari); 1 tbsp Toasted Sesame Oil; 2 tbsp Avocado Oil or Vegetable Oil; 3 stalks Green Onions, sliced; 0.5 tsp Red Pepper Flakes

"Savor the vibrant flavors of tender shrimp and crisp-tender zucchini noodles tossed in a fragrant ginger-soy sauce. This light yet satisfying stir-fry brings a burst of Asian-inspired zest to your dinner table in under 30 minutes, making it a perfect keto-friendly meal."

1 Ingredients

Qty	Item
1 lb 450 g	Large Shrimp, peeled and deveined
3 pieces 600 g	Large Zucchini, spiralized
2 tbsp 12 g	Fresh Ginger, minced
3 cloves 9 g	Garlic Cloves, minced
1 medium 120 g	Red Bell Pepper, thinly sliced
3 tbsp 45 ml	Low-Sodium Soy Sauce (or Tamari)
1 tbsp 15 ml	Toasted Sesame Oil
2 tbsp 30 ml	Avocado Oil or Vegetable Oil
3 stalks 30 g	Green Onions, sliced
0.5 tsp 1 g	Red Pepper Flakes

2 Instructions

Prepare the zucchini noodles using a spiralizer. Place the noodles on a stack of paper towels and sprinkle with a pinch of salt; let them sit for 10 minutes to draw out moisture, then pat dry.

In a small bowl, whisk together the soy sauce, toasted sesame oil, and red pepper flakes to create the stir-fry sauce.

Heat 1 tablespoon of avocado oil in a large wok or non-stick skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.

Add the remaining 1 tablespoon of oil to the same pan. Stir in the sliced bell pepper, minced ginger, and garlic. Sauté for about 2 minutes until the pepper is slightly softened and aromatics are fragrant.

Add the zucchini noodles to the pan. Toss constantly for 2-3 minutes. Do not overcook, or they will become soggy.

Return the cooked shrimp to the pan and pour the sauce over the mixture. Toss everything together for 1 minute to ensure the noodles and shrimp are well-coated and heated through.

Garnish with sliced green onions and serve immediately.

·
To prevent watery zoodles, salt them and let them drain for at least 10 minutes before cooking.
·
Always cook zucchini noodles on high heat for a very short duration to maintain a 'pasta-like' texture.
·
If you want a thicker sauce, add 1/2 teaspoon of cornstarch to the soy sauce mixture before pouring it into the pan.
·
Use fresh ginger rather than ground ginger for the most vibrant, spicy flavor profile.

? Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, but ensure they are completely thawed and patted dry with paper towels before cooking to prevent excess water in the stir-fry.

Is this recipe gluten-free?

To make it gluten-free, simply substitute the soy sauce for Tamari or Coconut Aminos.

How do I store leftovers?

While best served fresh, leftovers can be stored in an airtight container for up to 2 days. Reheat quickly in a pan to avoid the zucchini becoming too soft.

What can I use if I don't have a spiralizer?

You can use a vegetable peeler to create long, thin ribbons or buy pre-spiralized zucchini at most grocery stores.

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