This quick and flavourful stir-fry features tender garlic shrimp, crisp bell peppers, and snap peas tossed with zucchini noodles for a light yet satisfying meal. With a hint of coconut aminos or soy sauce, this dish delivers the perfect balance of freshness and savoury depth.
Ingredients:
- 24 large shrimp, peeled and deveined
- 3 cups zucchini noodles
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 4 tsp olive oil
- 2 garlic cloves, minced
- 2 tbsp coconut aminos or soy sauce (optional)
- Salt and pepper, to taste
Directions:
- Prepare the Shrimp: Pat the shrimp dry and season with a little salt and pepper.
- Cook the Vegetables: Heat 2 tsp olive oil in a large skillet or wok over medium heat. Add bell peppers and snap peas, stirring for 3–4 minutes until slightly tender. Remove from the pan and set aside.
- Cook the Shrimp: In the same pan, add another 2 tsp olive oil. Add garlic and sauté for 30 seconds until fragrant. Add the shrimp and cook for 2–3 minutes per side until pink and opaque.
- Toss with Zucchini Noodles: Return the cooked vegetables to the pan along with zucchini noodles and coconut aminos. Stir-fry everything together for another 2–3 minutes until the zucchini noodles are slightly softened.
- Serve hot and enjoy!
Estimated Nutrition per Serving (recipe makes 2 servings): 244 Calories; 22.3g protein; 16g Carbs; 10.7g Fat; 3.8g Fiber; 6g Sugar
