Shrimp Stir-Fry with Zucchini Noodles

Ingredients

• Shrimp (peeled, deveined) 5 oz
• Zucchini noodles 2 cups
• Olive oil 1 tbsp
• Garlic 1 clove
• Soy sauce (low sodium) 1 tbsp

Method

1. Prepare Ingredients. Start by rinsing the shrimp under cold water and pat them dry with a paper towel. Mince the garlic clove finely. If you don't have pre-made zucchini noodles, you can create them by using a spiralizer or a vegetable peeler to make thin strips from fresh zucchini.
   Tip: Drying the shrimp well helps them sear better and prevents steaming.
2. Heat the Pan and Cook Garlic. Place a large non-stick skillet or wok over medium-high heat. Add the olive oil and let it warm up for about 30 seconds. Add the minced garlic and sauté for 30 seconds until fragrant, but be careful not to burn it as garlic can become bitter.
   Tip: Keep stirring the garlic to avoid burning.
3. Cook the Shrimp. Add the shrimp to the pan in a single layer. Let them cook undisturbed for about 2 minutes until they start turning pink on one side. Flip the shrimp and cook for another 1-2 minutes until fully pink and opaque. Shrimp cook quickly, so avoid overcooking as they will become rubbery.
   Tip: Shrimp are cooked when they turn pink and curl into a loose 'C' shape.
4. Add Soy Sauce and Zucchini Noodles. Pour the soy sauce over the shrimp and stir to coat evenly. Then add the zucchini noodles to the pan. Toss everything together gently and cook for 1-2 minutes until the zucchini noodles are just tender but still slightly crisp. Avoid overcooking to keep the noodles from becoming watery.
   Tip: Use tongs or two spatulas to toss gently without breaking the noodles.
5. Serve. Remove the pan from heat. Transfer the shrimp and zucchini noodles to a plate or bowl. Serve immediately while warm.
   Tip: Garnish with a sprinkle of chopped green onions or sesame seeds if desired.

Pro tips

• Use fresh shrimp for the best flavor and texture.
• If you don't have zucchini noodles, thinly sliced zucchini ribbons can be a good substitute.
• Avoid overcooking zucchini noodles as they release water and become soggy.