Shrimp and Zucchini Noodle Stir-Fry

Ingredients

• shrimp, peeled and deveined 4 oz
• zucchini noodles 1.5 cups
• olive oil 1 tbsp
• minced garlic 1 clove
• soy sauce (low sodium) 1 tbsp
• red pepper flakes a pinch

Method

1. Prepare Ingredients. Make sure your shrimp are peeled and deveined. If using fresh zucchini, spiralize it into noodles or buy pre-spiralized zucchini noodles. Mince one clove of garlic finely.
   Tip: Pat shrimp dry with paper towels to help them sear better.
2. Heat the Pan. Place a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering but not smoking.
   Tip: A hot pan helps cook shrimp quickly and prevents sticking.
3. Cook Garlic and Shrimp. Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning. Then add the shrimp in a single layer. Cook for about 2 minutes on one side until pink and slightly golden, then flip and cook another 1-2 minutes until fully opaque and cooked through.
   Tip: Do not overcrowd the pan; cook shrimp in batches if needed to avoid steaming.
4. Add Zucchini Noodles and Seasonings. Add the zucchini noodles to the pan with the shrimp. Pour in 1 tablespoon of low sodium soy sauce and sprinkle a pinch of red pepper flakes. Toss everything together gently and stir-fry for 1-2 minutes until the noodles are just tender but still slightly firm.
   Tip: Avoid overcooking zucchini noodles to keep their texture fresh and prevent sogginess.
5. Serve. Remove the stir-fry from heat and transfer to a plate. Serve immediately while hot.
   Tip: You can garnish with fresh herbs like chopped parsley or a squeeze of lemon for extra brightness.

Pro tips

• Use fresh shrimp for the best texture and flavor, but frozen shrimp thawed properly also work well.
• If you don’t have zucchini noodles, thinly sliced zucchini or other vegetable noodles can be substituted.