Whole 30
Spicy Shrimp Stir Fry with Zucchini Noodles
▢1 lb large shrimp, peeled and deveined
▢2 medium zucchinis, spiralized into noodles
▢2 tbsp olive oil
▢3 cloves garlic, minced
▢1 tbsp ginger, grated
▢1/2 tsp red pepper flakes
▢2 tbsp soy sauce (WHOLE30 APPROVED)
▢1 tbsp lime juice
▢1/4 cup cilantro, chopped
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Add shrimp to the skillet in a single layer, cooking for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add remaining 1 tbsp olive oil, garlic, ginger, and red pepper flakes, sautéing for 30 seconds until fragrant.
Add zucchini noodles to the skillet, tossing gently for 2 minutes until just softened but still crisp.
Return shrimp to the skillet, adding soy sauce, and lime juice, stirring to combine and heat through for 1 minute.
Remove from heat and sprinkle with chopped cilantro before serving.
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