By Shannon Hagel
Shrimp Zoodle Stir Fry
6 steps
Prep:25minCook:25min
12 ingredients
25 minutes
2 servings
Updated at: Thu, 17 Aug 2023 09:48:13 GMT
Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
6
Low
Nutrition per serving
Calories354.7 kcal (18%)
Total Fat13.9 g (20%)
Carbs23.4 g (9%)
Sugars11.8 g (13%)
Protein39.6 g (79%)
Sodium1024.3 mg (51%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
⅓ cupVegetable Broth
Organic, or Chicken Broth
1.33 tbspsTamari
2Zucchini
large
1.33 tbspsCoconut Oil
divided
2garlic cloves
minced
1 tspginger grated
0.67 lbShrimp
peeled and deveined
0.67Yellow Bell Pepper
large, sliced
⅔ cupmatchstick carrots
2.67 tbspsRed Onion
diced
2 cupsAsparagus
woody ends snapped off
2 tspssesame seeds
Instructions
Step 1
In a small bowl, combine the vegetable broth and tamari. Set aside.
Step 2
Spiralize your zucchinis into noodles and set aside.
Step 3
Place half of the coconut oil in a large frying pan and heat over medium-low heat. Add the garlic and ginger and saute for a minute. Add the shrimp and saute for about 3 minutes or until cooked through. (Note: Shrimp should be pink on all sides.) Transfer the shrimp to a bowl and set aside while you prepare the rest.
Step 4
Increase heat to medium. Add remaining coconut oil to the pan along with the bell peppers, carrots, red onion and asparagus. Saute for 4 minutes or until veggies are slightly tender. Add your broth/tamari mix and stir for another 4 minutes.
Step 5
Add the shrimp back into the pan along with your zucchini noodles. Use tongs to toss and coat for 1 to 2 minutes or until zucchini noodles are slightly softened.
Step 6
Divide stir fry onto plates and sprinkle with sesame seeds. Enjoy!
Notes
7 liked
2 disliked
Bland
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Makes leftovers
One-dish