Description
Low carb, Paleo, Whole30 and you can make it in just 25 minutes, so it’s super easy too.
Ingredients
- FOR THE STIR FRY SAUCE:
- ¼ cups Vegetable Broth
- ¼ Tablespoons Low Sodium Soy Sauce, Or Coconut Aminos
- 2 Tablespoons Fresh Lime Juice
- 2 cloves Garlic, Minced
- 1 teaspoon Fresh Ginger, Minced
- 1 teaspoon Gluten-free Flour Or Cornstarch
- FOR THE SHRIMP AND NOODLES:
- 2 Tablespoons Avocado Oil, Divided
- 1 pound Jumbo Shrimp, Peeled And Deveined
- Sea Salt And Pepper, To Taste
- ½ teaspoons Chili Flakes, Or To Taste
- 1 Large Bell Pepper – Julienned
- 1 Large Carrot, Cut Into Matchsticks
- 1 Medium Red Onion, Sliced
- 2 Medium Zucchini, Spiralized
- 1 Tablespoon Sesame Seeds
- 2 Tablespoons Green Onions, Sliced
Preparation
In a small mixing jug, combine sauce ingredients. Whisk until everything is well incorporated, then set aside.
Place a large nonstick pan or a wok over medium heat. Drizzle 1 tablespoon of olive oil and add shrimp one by one in a single layer. Season with salt, pepper, and chili flakes (to taste) and cook until pink and curled, about 3 minutes. Set aside on a plate.
Drizzle remaining oil into the pan/wok and add peppers, carrots and red onions. Stir fry for 2–3 minutes, then pour the sauce over and cook until it reduces, about 3–4 minutes more.
Return the shrimps to the pan. Add zucchini noodles and toss well to coat with sauce. Remove from heat and garnish with sesame seeds and green onions. Serve immediately and enjoy!
