Keto Shrimp Stir Fry with Zucchini Noodles

Recipe Card: Keto Shrimp Stir Fry with Zucchini Noodles

Ingredients

• 1 pound shrimp, peeled and deveined
• 3 medium zucchini, spiralized into noodles
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tablespoon avocado oil or olive oil
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and black pepper, to taste
• Optional: chopped cilantro, red pepper flakes, cauliflower rice, or lime wedges

Keto Stir Fry Sauce

• 3 tablespoons coconut aminos or gluten-free tamari
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon lime juice
• 1/4 teaspoon red pepper flakes, optional
• Tiny pinch of xanthan gum, optional for thickening

Instructions

1. Pat shrimp dry and season lightly with salt and black pepper.
2. Whisk coconut aminos or tamari, sesame oil, rice vinegar, garlic, ginger, lime juice, and red pepper flakes in a small bowl.
3. Pat zucchini noodles dry if they are wet.
4. Heat avocado oil in a large skillet or wok over medium-high heat.
5. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink, opaque, and firm.
6. Remove shrimp from the skillet and set aside.
7. Add bell peppers to the skillet and stir fry for 2 to 3 minutes.
8. Pour in the sauce and let it bubble briefly.
9. Return shrimp to the skillet and toss with the sauce.
10. Add zucchini noodles and toss for 1 to 2 minutes, just until warm.
11. Top with green onions, sesame seeds, extra lime, and cilantro if desired.
12. Serve immediately.

Notes

For a thicker sauce, add a tiny pinch of xanthan gum while stirring. Start with a very small amount because too much can make the sauce gummy.