Step-by-Step Instructions
- Pat the shrimp dry. Use paper towels to dry the shrimp well so they sear instead of steam.
- Make the sauce. In a small bowl, whisk coconut aminos or tamari, sesame oil, rice vinegar, garlic, ginger, lime juice, and red pepper flakes.
- Prep the zucchini noodles. If the zoodles are very wet, gently pat them dry with paper towels.
- Cook the shrimp. Heat avocado oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink, opaque, and firm.
- Remove the shrimp. Transfer shrimp to a plate so they do not overcook while the vegetables cook.
- Stir fry the peppers. Add bell peppers to the skillet and cook for 2 to 3 minutes until crisp-tender.
- Add the sauce. Pour the sauce into the skillet and let it bubble for 30 to 60 seconds.
- Add shrimp back. Return the shrimp to the skillet and toss in the sauce.
- Add zucchini noodles last. Add zoodles and toss for 1 to 2 minutes, just until warmed.
- Finish and serve. Top with green onions, sesame seeds, extra lime juice, and cilantro if desired.
Food Safety Tip: Shrimp should be pink, opaque, and firm when done. Avoid overcooking because shrimp can turn rubbery quickly.
Zoodle Tip: Do not simmer zucchini noodles in the sauce for too long. They release water quickly, so toss them at the end and serve right away.
Healthy Tips & Daily Wellness
This keto shrimp stir fry is a simple way to build a low-carb dinner with protein, vegetables, and bright flavor.
For a lighter plate, keep the zucchini noodles fresh and add extra greens like spinach, cabbage, broccoli, or bok choy.
For a more filling keto dinner, serve the shrimp stir fry over cauliflower rice or add avocado slices on the side.
For strict keto or specific nutrition needs, check labels and track portions carefully. Speak with a qualified health professional before making major diet changes, especially for medical conditions.
