Keto Shrimp Stir-Fry with Zucchini Noodles

Ingredients

• 1 lb Shrimp
• 4 medium Zucchini
• 3 tbsp Coconut aminos
• 1 tbsp Sesame oil
• 1 tsp Ginger
• 2 cloves Garlic
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 cup Broccoli florets
• 1/4 tsp Xanthan gum

Instructions

1. 1Peel and devein the 1 lb of shrimp. Cut the 1 medium red bell pepper and 1 medium green bell pepper into 1/4-inch wide strips, and ensure the 1 cup of broccoli florets are bite-sized (about 1-inch). Spiralize the 4 medium zucchini into noodles.
2. 2In a small bowl, whisk together the 3 tbsp of coconut aminos and 1/4 tsp of xanthan gum until the mixture is smooth. Set this sauce aside.
3. 3Heat the 1 tbsp of sesame oil in a 12-inch wok or large skillet over medium-high heat (350-375°F / 175-190°C). Add the 1 tsp of ginger and 2 cloves of garlic; stir-fry for 30-60 seconds until they become fragrant and lightly golden.
4. 4Add the 1 lb of peeled and deveined shrimp to the wok. Stir-fry for 2-4 minutes, turning occasionally, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 145°F (63°C). Remove the cooked shrimp from the wok and set them aside.
5. 5Add the 1 medium red bell pepper strips, 1 medium green bell pepper strips, and 1 cup of broccoli florets to the wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp but still have a slight bite.
6. 6Add the spiralized 4 medium zucchini noodles to the wok with the vegetables. Stir-fry for 1-2 minutes, until the zucchini is slightly tender. Return the cooked 1 lb of shrimp to the wok, then pour the prepared sauce (3 tbsp coconut aminos and 1/4 tsp xanthan gum mixture) over the shrimp and vegetables; stir continuously for 30-60 seconds until the sauce thickens and evenly coats all ingredients.
7. 7Serve the Keto Shrimp Stir-Fry immediately.

Substitutions

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