Keto Taiwanese Spicy Shrimp with Zucchini Noodles

Ingredients

• about 450 g Shrimp, peeled and deveined
• 4 cups Zucchini noodles
• 2 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Rice wine vinegar
• 1 tsp Sesame oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1-2 tsp Chili garlic sauce
• 2 tbsp Green onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g shrimp, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 2 cloves minced garlic, 1 tsp minced ginger, and 1-2 tsp chili garlic sauce. Stir everything together to coat the shrimp. Let the shrimp marinate for 10 minutes.
2. 2Place a wok or large skillet over high heat. Allow it to heat up for 2-3 minutes until it is very hot.
3. 3Carefully add the marinated shrimp to the hot wok or skillet. Stir-fry the shrimp for 3-5 minutes, or until they turn pink and opaque and reach an internal temperature of 63°C.
4. 4Add the 4 cups of zucchini noodles to the wok or skillet with the shrimp. Continue to stir-fry for another 2-3 minutes, until the zucchini noodles are heated through but still slightly crisp.
5. 5Remove the wok or skillet from the heat. Sprinkle the 2 tbsp chopped green onions over the shrimp and zucchini noodles. Serve immediately.

Related Guides