Shrimp and Zucchini Noodle Stir Fry
This dinner was delicious and very healthy. I decided to cook it using a Japanese Hibachi style by using a very hot pan or wok and seasoning with bold flavored. The best part of this meal was that only took 15 minutes to make!
Makes 3 servings
1 pound large shrimp, peeled and deveined
3 zucchini, spiralized (place on a cookie sheet lined with paper towels to absorb extra moisture)
2 teaspoons olive oil, divided
2 cloves garlic, peeled and smashed but left whole
1/4-1/2 teaspoon crushed red pepper flakes (These are spicy so use with caution. If you like the heat, use 1 teaspoon!)
1 Tablespoon soy sauce or Bragg's Liquid Aminos
Heat a large skillet or wok over high heat. Cooking shrimp is incredibly easy. I buy the bags of frozen jumbo shrimp that are already peeled and deveined. Once they defrost (only take about an hour or two), I rinse them under cold water and remove the tails and the peel (they come off very easily). Make sure you dry your shrimp really well before you add them to the pan. This is what helps them to get that nice brown crust on the outside.
Drizzle one teaspoon of olive oil in pan and add shrimp. Squeeze fresh lemon juice (about 1 tablespoon) over the shrimp. Add the garlic, crushed red pepper flakes and a pinch of salt and pepper.
After 2 minutes, using tongs, turn the shrimp over to brown the other side. Add the soy sauce (I use Bragg's Liquid Aminos) and cook for another minute or two. Shrimp cook very quickly so don't walk away. Once the shrimp are pink and cooked through, remove to a plate. Leave the garlic in the pan.
Add the remaining teaspoon of olive oil to the pan, and add the zucchini noodles.
Cook for one to two minutes until zucchini noodles are just starting to cook and add the shrimp back in.
Turn off the heat and squeeze more fresh lemon juice and if needed, more soy sauce.
Serve immediately while hot.