Garlic Shrimp And Zucchini Noodles - Whole30/Paleo Recipe

🧂 Ingredients

• 1 lb (450g) jumbo shrimps

  peeled and deveined
• sea salt and pepper

  to taste
• 1/2 tsp chili flakes

  or to taste
• 2 Tbsp avocado oil

  divided
• 1 large bell pepper

  julienned
• 1 large carrot

  cut into matchsticks
• 1 medium red onion

  sliced
• 2 medium zucchini

  spiralized
• 1 Tbsp sesame seeds
• 2-3 Tbsp green onions

  sliced
• 1/4 cup vegetable broth
• 1/4 Tbsp low sodium soy sauce or coconut aminos
• 2 Tbsp fresh lime juice
• 2-3 garlic cloves

  minced
• 1 tsp fresh ginger

  minced
• 1 tsp gluten-free flour or cornstarch

Instructions

• 1 In a small mixing jug [https://amzn.to/31eN1yk], combine all sauce ingredients.
  Whisk until everything is well incorporated, then set aside.
• 2 Place a large non-stick pan [https://amzn.to/31ohuKF] or a wok
  [https://amzn.to/2Tawedg] over medium heat. Drizzle 1 tablespoon of olive oil
  and add the shrimps 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.
• 3 Drizzle the remaining oil into the pan/wok and add the 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.
• 4 Return the shrimps to the pan, together with the zucchini noodles, and toss well
  to coat everything in sauce.
• 5 Remove from heat and garnish with sesame seeds and green onions.
  
  Serve immediately

Nutrition Info