Korean Spicy Garlic Shrimp Stir-Fry

Korean · 40 min · Shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb, paleo

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Ingredients

• 1 lb shrimp (peeled and deveined)
• 2 bell peppers (mixed colors)
• 2 zucchini
• 4 garlic cloves
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp red pepper flakes
• 2 green onions
• to taste salt

Method

1. Peel and devein the shrimp if not already prepared.
2. Slice bell peppers and zucchini into thin strips. Mince the garlic cloves. Chop green onions.
3. Heat sesame oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
4. Add shrimp to the skillet and cook for 3-4 minutes until they turn pink and are cooked through.
5. Add the sliced bell peppers and zucchini to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
6. Pour in coconut aminos and toss everything together to coat evenly. Cook for another 2 minutes.
7. Taste and adjust salt if needed. Garnish with chopped green onions.
8. Serve hot over cauliflower rice or on its own.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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