Spicy Shrimp and Zucchini Noodle Stir-Fry
Ingredients;
- 1 tbsp olive oil
- 1 lb large shrimp, peeled and deveined
- Salt and black pepper to taste
- 1 large zucchini, spiralized (or use a vegetable peeler for thin ribbons)
- 1 large carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1/2 cup shredded cabbage
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, sliced
- Fresh cilantro, chopped (for garnish)
For the Spicy Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sriracha or hot chili sauce (adjust to taste)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Directions:
Prepare the sauce: In a small bowl, mix together soy sauce, sriracha, honey, rice vinegar, and sesame oil. Set aside.
Cook the shrimp: In a large skillet or wok, heat olive oil over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
Stir-fry the veggies: In the same skillet, add garlic, ginger, and green onions. Sauté for 1 minute until fragrant. Add the carrots, bell pepper, and cabbage, and cook for 3-4 minutes until they start to soften.
Add zucchini noodles: Add the zucchini noodles to the skillet along with the prepared sauce. Toss everything together and cook for an additional 2-3 minutes, or until the zucchini noodles are just tender.
Combine and serve: Return the cooked shrimp to the skillet and toss everything to combine. Serve hot, garnished with fresh cilantro and extra green onions if desired.