Korean Spicy Garlic Shrimp Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 40 min · Shellfish · pescatarian, gluten-free, dairy-free, keto, low-carb
254 cal
20g protein
12g carbs
14g fat
per serving · estimated
Ingredients
- 1/2 lb shrimp (peeled and deveined)
- 1 bell peppers (mixed colors)
- 1 zucchini
- 2 garlic cloves
- 1 1/2 tbsp coconut aminos
- 1/2 tbsp sesame oil
- 1/2 tsp red pepper flakes
- 1 green onions
- to taste salt
Method (tap to check — screen stays awake)
- Peel and devein the shrimp if not already prepared.
- Slice bell peppers and zucchini into thin strips. Mince the garlic cloves. Chop green onions.
- Heat sesame oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
- Add shrimp to the skillet and cook for 3-4 minutes until they turn pink and are cooked through.
- Add the sliced bell peppers and zucchini to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Pour in coconut aminos and toss everything together to coat evenly. Cook for another 2 minutes.
- Taste and adjust salt if needed. Garnish with chopped green onions.
- 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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