Stir-Fried Shrimp with Zucchini Noodles

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

· 25 min · Shellfish · pescatarian, dairy-free, keto, low-carb

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Ingredients

• 3/4 lb shrimp (peeled and deveined)
• 2 large zucchini
• 1 1/4 tbsp soy sauce
• 3/4 tbsp olive oil
• 2 cloves garlic
• 1/4 tsp red pepper flakes
• 2 stalks green onions

Method (tap to check — screen stays awake)

1. Peel and devein the shrimp if not already prepared.
2. Use a spiralizer to turn zucchini into noodles; set aside.
3. Mince garlic cloves finely.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat for about 1 minute.
5. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove and set aside.
6. Add minced garlic and red pepper flakes to the same skillet; cook for 30 seconds until fragrant.
7. Add zucchini noodles and cook for 2-3 minutes, tossing gently, until slightly softened.
8. Return shrimp to the skillet, toss everything together, and cook for another minute to combine flavors.
9. Slice green onions thinly and sprinkle over the stir-fry before serving.

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

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