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Sesame Shrimp and Zucchini Stir Fry
We’re all about one-pan skillet meals over here! I love how quickly they come together and clean up is just as fast.
This stir fry is as simple as it gets – for those nights that you *really* just want to just order take-out, but then you realize that you can actually get this on the table quicker than delivery or driving to grab take-out. Then afterward you feel SO GOOD knowing that you invested the 20 minutes needed to get something highly nutritious (and tasty) on the table.
I LOVE the high protein alongside the veggies in this dish. Our teenagers really love these flavors.
Add any and all veggies you might have on hand, have fun with cooking and make this suited to YOUR family’s tastes. I think onions and mushrooms would be excellent too!
Serve over brown rice, quinoa, or cauliflower rice.
Excellent for Meal Prep! Once cool, divide 4 equal portions into glass containers with quinoa or brown rice. Stays well refrigerated for up to 3 days.
4 servings
Ingredients:
- 2 Tbsps avocado oil, divided
- 1-1/2 lbs medium raw shrimp, peeled and deveined
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1/4 cup broth or stock
- 1 1/2 Tbsps arrowroot powder or cornstarch
- 1 Tbsp raw honey or pure maple syrup
- 2 tsps sesame oil
- 1 Tbsp minced fresh garlic
- 1 Tbsp minced fresh ginger
- 2 medium-large zucchinis, sliced into 1/4-inch thick half moons, skin on
- 2 tsp sesame seeds
- 2 green onions, sliced
Instructions:
In a large bowl whisk the coconut aminos, broth, cornstarch, honey, sesame oil, garlic, and ginger. This is your stir fry sauce.
Preheat 1 Tablespoon of avocado oil in a large skillet over medium heat. Cook the shrimp until they turn pink and opaque in the center with a nicely browned outer, then quickly transfer them into the bowl with your stir fry sauce.
In the same preheated skillet add the remaining 1 Tablespoon avocado oil and stir fry the zucchini for 2 minutes.
Return your cooked shrimp together with all the sauce left at the bottom of the bowl into the skillet with the zucchini.
Cook for 2 minutes more, stirring frequently; The sauce will thicken pretty quickly and coat the shrimp and zucchini.
Garnish with sesame seeds and green onions.
Serve over cauliflower rice, brown rice, or quinoa if desired.
Enjoy!
❤️Rachel
Ingredients
- 2 Tbsps avocado oil, divided
- 1-1/2 lbs medium raw shrimp, peeled and deveined
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1/4 cup broth or stock
- 1 1/2 Tbsps arrowroot powder or cornstarch
- 1 Tbsp raw honey or pure maple syrup
- 2 tsps sesame oil
- 1 Tbsp minced fresh garlic
- 1 Tbsp minced fresh ginger
- 2 medium-large zucchinis, sliced into 1/4-inch thick half moons, skin on
- 2 tsp sesame seeds
- 2 green onions, sliced
Instructions
- In a large bowl whisk the coconut aminos, broth, cornstarch, honey, sesame oil, garlic, and ginger. This is your stir fry sauce.
- Preheat 1 Tablespoon of avocado oil in a large skillet over medium heat. Cook the shrimp until they turn pink and opaque in the center with a nicely browned outer, then quickly transfer them into the bowl with your stir fry sauce.
- In the same preheated skillet add the remaining 1 Tablespoon avocado oil and stir fry the zucchini for 2 minutes.
- Return your cooked shrimp together with all the sauce left at the bottom of the bowl into the skillet with the zucchini.
- Cook for 2 minutes more, stirring frequently; The sauce will thicken pretty quickly and coat the shrimp and zucchini.
- Garnish with sesame seeds and green onions.
- Serve over cauliflower rice, brown rice, or quinoa if desired.
- Enjoy!
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