Keto Shrimp Stir-Fry with Zucchini Noodles
A quick and easy keto shrimp stir-fry featuring zucchini noodles.
Ingredients
- about 450 g Shrimp (peeled and deveined)
- 4 medium Zucchini
- 2 tbsp Soy sauce (tamari)
- 1 tbsp Sesame oil
- 2 cloves Garlic
- 1 tsp Ginger
- 1/4 tsp Red pepper flakes
- 2 tbsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the zucchini noodles: Using a spiralizer or a vegetable peeler, turn the 4 medium zucchini into noodles or ribbons. Set aside.
- 2Heat the 2 tbsp of olive oil in a wok or large skillet over medium-high heat, which is about 190°C.
- 3Add the 2 cloves of minced garlic and 1 tsp of grated ginger to the hot oil. Stir constantly for 30 seconds until you can smell their fragrance.
- 4Add the about 450 g of shrimp to the skillet. Stir-fry for 3-5 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
- 5Add the prepared zucchini noodles, 2 tbsp of soy sauce (tamari), 1 tbsp of sesame oil, and 1/4 tsp of red pepper flakes to the skillet with the shrimp. Stir everything together well.
- 6Continue to stir-fry for another 2-3 minutes, until the zucchini noodles are tender but still have a slight crispness. Do not overcook them.
- 7Serve the Keto Shrimp Stir-Fry immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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