Shrimp Stir Fry with Zucchini Noodles
Ingredients
Shrimp & Veggies
-
1
lb
jumbo shrimp, peeled and deveined
-
1
tablespoon
sesame oil
-
3
medium
zucchini, spiralized
-
1
medium
red pepper, julienned
-
1
cup
snap peas
-
¾
cup
grated carrots
-
2
oz
raw cashews, roughly chopped (optional)
Stir Fry Sauce
-
¼
cup
tamari sauce
-
⅓
cup
water
-
1
teaspoon
ground ginger
-
1
teaspoon
spicy mustard
-
1
tablespoon
honey
-
¼
teaspoon
red pepper flakes
-
1
tablespoon
arrowroot
-
to taste
sesame seeds and sliced green onions (optional)
Instructions
- Heat a wok or large skillet over medium-high heat and add sesame oil and shrimp, cooking for 3-4 minutes until shrimp is cooked through.
- Remove the shrimp from the pan and set aside.
- Add red pepper, snap peas, and carrots to the pan, stir-frying for 3-4 minutes.
- In a small bowl, whisk together tamari sauce, water, ground ginger, spicy mustard, honey, red pepper flakes, and arrowroot.
- Return the shrimp to the pan, add the sauce, and stir everything together. Cover and cook for 2-3 minutes until the sauce thickens.
- Serve the stir fry mixture over zucchini noodles and top with optional cashews, sesame seeds, and green onions.
Nutrition Facts (estimated)
Servings
4
Calories
323
Total fat
13g
Total carbohydrates
22g
Total protein
30g
Sodium
663mg
Cholesterol
172mg
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