Gingery, sweet, and tangy! If you enjoy these flavours, you are definitely going to enjoy this delicious stir fry. This vegetable dense dish is quick and easy to whip together making it perfect to create on a weeknight. You will spend more time chopping up vegetables than cooking. This dish is Whole30 compliant and will leave your stomach satisfied. My 11 year old son absolutely loved it! I used a vegetable spiralizer to create the zucchini noodles. Below is a link to the one I own. I highly recommend purchasing one if you don’t own one. If you don’t own one, you can still create this dish. Just julienne the zucchini into pasta like strips.
Spiralizer – http://amzn.com/B0007Y9WHQ
Ingredients
1/cup of coconut aminos (or soy sauce if not on the Whole30/Paleo)
1 inch piece of peeled ginger, minced
3 cloves of garlic, minced
1/4 cup of chicken stock (or water)
1 teaspoon of crushed red pepper flakes (or more if you like it hot)
1 tablespoon of lime juice
1 1/2 tablespoon of tapioca flour (or cornstarch if you are not on the Whole30/paleo)
2 tablespoon of coconut oil
1 – 1lb of shrimp
pinch of sea salt
2 bell peppers of your choice, sliced (I used one red, one green)
1 large carrot, julienned
1 small red onion, sliced
4 zucchinis spiralized on large noodle setting (if you do not have a spiralizer, julienne zucchini into noodle like strips)
1 tablespoon sesame oil (optional)
Directions
1. In a small bowl combine coconut aminos, ginger, garlic, chicken stock, crushed red pepper, lime juice, and tapioca flour. Whisk until tapioca flour is dissolved and set aside.
2. Remove shells and tails on shrimp. Pat shrimp dry and season with a pinch of salt. In a large skillet or wok, melt 1 tablespoon of coconut oil over medium high heat. Once the oil is hot, add shrimp. Cook on each side for about a minute or until shrimp is pink. Remove shrimp from pan and set aside.
3. Add the additional tablespoon of coconut oil to the pan then add bell peppers, carrots, and onion. Sauté for about 5 minutes. Break up zucchini noodles so they are not too long (I used a knife). Add zucchini noodles to the pan and stir them into the vegetables. Stir and sauté for about 3 minutes. Cover pan for about 3-4 minutes to allow noodles to soften.
4. Remove cover from the pan and pour over the sauce mixture. Make sure to whisk the mixture before pouring to ensure that the tapioca flour has not settled. Add the shrimp to the pan. Stir and sauté for an addition 3 minutes or until the sauce thickens and coats all the ingredients.
5. Remove heat. Just before serving stir in the optional tablespoon of sesame oil and serve immediately.
Emanate Yoga 